After numerous failed pie crust attempts, this has helped me so much, and I've finally found success! Thank you for walking through each step of the process and explaining why you are doing certain things.
Very impressive, true experienced crust maker. I can never use flour like that without being covered from head to toe, she kept her blue frock so clean. 😮
Thank you, can you also add your decor to your cooking episodes, meaning how ppl can have decor on a budget. You have a home feel to your tutorials, thanks💛
It should be cold, so maybe just add a few ice cubes then remove before adding the water to the flour mixture. (Mom’s water is from the chilled dispenser out of the fridge.)
Sorry to hear that happened... for a Crisco pie crust, we have never had to use weights. Here are a few thoughts... be sure the oven is completed preheated (350°F) and accurate. If the temp is lower than expected, this would melt the Crisco before the flour had time to form structure. Mom turns the oven on as a first step, so it is on for 30 minutes before any pie goes in. When crimping the edge, the crust edge should be resting on the edge of the pie plate, not within the plate. Also, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust to prevent puffing. Bake at 350°F for 20 minutes. FYI... We use standard 9-10 inch glass pyrex plates, nothing fancy. Hope this helps!
The full recipe and steps are listed in description below my video. Sometimes you need to click ‘…more’ to see everything in the description. 🙂 Here it is again, enjoy ⬇️… Pie Crust Recipe: 2 cups AP Flour, such as Robin Hood or King Arthur 1 teaspoon Salt 1 cup Crisco shortening 2/3 cup Cold water Sift flour and salt together then add shortening, combining with a pastry blender until mixture is crumbly. Pour in 2/3 cup iced-cold water and stir until a sticky mass forms. On a well floured surface, divide dough in half, and form into equally sized balls. When ready to roll out, form each ball into a disc, then using a rolling pin, roll out from the center of the disc in all directions until an even 11 inch round is formed. The crust should be about 1/8 inch thick. Carefully place dough into a standard 9.5 inch glass pie plate. For a single crust filled pie: Turn the excess outer edge of the dough under itself onto the rim of the pie plate, building up a thicker edge to crimp. Crimp as desired, fill and bake according to recipe directions. For a blind bake: After crimping the edge, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust. Bake at 350°F for 20 minutes.
I use my mom's Crisco recipe which I actually think originally came off a can of Spry (same type of product) but it's a water whip method using hot water. Makes a terrific crust.
@@DougCooking You're welcome. The boiling hot water is whipped into the shortening and then flour is added til the crust does its thing. Then it needs to be chilled.
This may be a silly question but I have the same pastry sheet to roll crust on and how does mom store hers? It is so big I now have an annoying crease down the middle?
1 cup Crisco. The recipe is written in the description below the video. 😊 Pie Crust Recipe: 2 cups AP Flour, such as Robin Hood or King Arthur 1 teaspoon Salt 1 cup Crisco shortening 2/3 cup Cold water
Great question. There is no need to refrigerate a Crisco crust, it will still bake off puffed and flaky. Very different than a butter crust, which needs to be chilled. 👍
