How to Make Butter Flaky Pie Crust | Get Cookin' | Allrecipes

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With the holidays around the corner, skip out on going to the store and make your annual pies taste even better with this baked recipe! In this video, Nicole shows you how to make a homemade buttery and flaky pie crust using only four ingredients.
#Allrecipes #GetCookin #Pie #PieCrust #Holidays #Thanksgiving
Read the article and get the recipes here: www.allrecipes.com/recipe/240...
0:00 Introduction
0:24 Hand-making the Dough
2:41 Using a Food Processor
3:50 Rolling Out the Dough
4:42 Crimp and Trim the Crust
5:15 Pie Crust Hacks
6:08 The Perfect Bite
7:02 Bloopers
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How to Make Butter Flaky Pie Crust | Get Cookin' | Allrecipes.com

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Опубликовано:

6 июн 2024

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Комментарии : 34

@LillyR539 6 месяцев назад

I'm 63 and a pie maker I wasn't told how to do the finger trick either.... it was very pretty⚘️⚘️⚘️

@sherriparmenter7417 6 месяцев назад

I’m 63 as well. That is the way my mom taught me to crimp a pie crust. I only use two fingers, but just the same.

@donnamullins2089 6 месяцев назад

Nicole thanks for the pie crimping tip. Truly delicious looking pie. Thanks.

@Frank-fv9zc 6 месяцев назад

I never could make a good pie crust, but after watching you, now I think I can! thank you for sharing ❤

@Papa4them 6 месяцев назад

I love watching you and your cooking. Inspiring!! I “Love” your shirt. One of my great grandson’s is artistic and my daughter had me put stickers on my truck and rv that is “Love” for autism. Would love to get one or more for the family. Keep showing us recipes you great chef.

@allrecipes 6 месяцев назад

Thanks for watching! Check out the recipe here: www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/

@sherrymatkin635 6 месяцев назад

OMG, THIS WAS THE BEST WAY TO MAKE A CRUST. THANK YOU!

@rhondae8222 6 месяцев назад

Great video. Thank you for sharing. 🙂

@davidwharton466 6 месяцев назад

Always had trouble with pie doughs?! Been craving chix pot pie, your recipe and tricks make me want to try!! Thank you for sharing🥰😎

@pamelasmith2545 6 месяцев назад

I love your recipes and videos!

@debrawashington5222 6 месяцев назад

I love your videos!!

@tammiebrown6717 6 месяцев назад

I always enjoy watching. You are to funny... The pie looks great.

@user-em2tq4fu9s 6 месяцев назад

I absolutely love Nicole and her cooking ways. She has made cooking fun😊 1:20

@jenniferchalupka3712 6 месяцев назад

I’m 57 and my Mom always did the finger trick! Hi from Ontario Canada!

@domingorivera2493 3 месяца назад

Thank you, you have the easier idea

@TheKathybarth 6 месяцев назад

You are the cat’s meow!!! I 100% enjoy your videos/recipes.

@joyouslily2982 6 месяцев назад

Awesome!

@Michelle-Gx3jq 6 месяцев назад

Love that hack❤

@MomsFusionCooking 6 месяцев назад

Very nice recipe. 🌼🌼🌼🌼

@ivahonstott9185 6 месяцев назад

I use my thumb and first two fingers to crimp the edges

@marie_can_cook 3 месяца назад

@allrecipes I absolutely love this recipe. I was using Crisco however my can expired and I needed the crust ASAP so I found your butter recipe. My only problem was, I made for a double crust, and after putting in fridge for an hour, I had a heck of a time rolling it out. It was like I had concrete LOL! Did I miss a step where I'm supposed to put it on counter for a bit to soften up? Unfortunately, I have terrible arthritis and carpel tunnel, so I know that added to my problem, but I didn't have that issue with Crisco. Any tips would be appreciated. This recipe is a 5 PLUS STAR

@Hummingbird108 6 месяцев назад

I love you , your fab ❤❤❤

@robertfirek8994 6 месяцев назад

Looks simple. I'm always suspicious of simple looking things.😮😊. Stupid question: so if I want to make a pie with a top and bottom crust do I have to make a double batch? Some recipes I've seen has you dividing the dough 2/3 and 1/3. It looks like this recipe is perfect for a just a bottom crust only.

@futurefruit8281 6 месяцев назад

Since this recipe is portioned for a single crust only, I would double this recipe.

@bonniesandy9512 6 месяцев назад

Do I roll the dough when it is still cold out of the fridge? Or can I let it sit at room temp briefly before rolling? How do I know the thickness of the crust when rolling the dough evenly?