That pie is beautiful! I am going to make the crust today. Thank you for teaching us all your secrets. Alot of people would not do that. Thank you so much.
Oh Thank you so much... I love this it's not all that nonsense with the cold and ice water! I wish I had an Oma growing up mine died when I was 9 ot so and lived out of state too...I hope you see this and no how much it means to a stranger. Your grandkids and on and on will treasure this forever.... hugs and kisses and tears
I absolutely love how you cut the extra dough off the sides of the pie. Hit and twirl, hit and twirl, and perfectly formed crust. First time I have ever seen an egg used inside the pie crust, I'll have to give it a try. More cooking videos from your Oma please!
Awesome Betty! After watching this I realize all the things I was doing wrong. No wonder I always had trouble with my pie crusts! Thanks so much....I’ll be putting this to use today!
Thank you Oma for inviting us into your kitchen and sharing your secrets! Definitely using this recipe! The last time I made pie crust I threw it against the wall and left a hole! There's hope for me yet!!😁
I’ve seen a lot of tutorials on making pie crust recipes yours is the one I’m going to try I loved your tutorial very much and enjoyed watching it thank you very much for sharing it.Barb 🇨🇦
Yum😋 I never heard of using Brown sugar I was always afraid making crust but your tuturiol gives me confidence to try your secrets! Thanks for sharing this 😉👍
I love you dear woman! ❤ You are an experienced pie maker! I agree with you, no diamonds, or watches while making the pies, and if you don't make it with a pound of lard, you might as well throw it in the trash! Thank you so very much precious lady! 😊 You made me laugh a lot!
Thanks for your pie recipe never heard of using brown sugar in a pie recipe before yours is the first out the all the recipe that l have watched on you tube and your recipe seems to roll out really nice and it makes a lot of pie recipe! I am going to try yours for sure. My husband was born in Germany and came to Canada when he was 7 years old. Thanks for sharing your recipe . 🇨🇦
Oma, thank you so much for this Wonderful Recipe! I have always enjoyed using Lard in recipes because it makes everything better. This reminds me of baking Lemon🍋Meringue Pies with my Papa Louie. Only problem is that all my recipes from him are for 150-300 servings... he was a Baker in the Navy! haha😀 I am slowing converting them all to manageable recipes. ??? - Have you ever added spices to your crusts? Papa would add Nutmeg to Pumpkin Pie crusts, Cardamom and Cinnamon spice to Apple and Pear Crusts, Ground Fine Instant Coffee to Chocolate Cream Pie crusts and my favorite...Lemon Zest to his Lemon Meringue crust. Thanks again for explaining to well!
Whatever you do, Do it with Love, Because it DOES make a difference, says Betty ~ I agree totally! It's like dipping yourself into a melted pot of yummy yummy Lovin in my tummy energy! Thanks Betty! Blessing to you for sharing~ Definitely going to try this recipe out as soon as I finish my garden :) xox
Very much enjoyed watching you. You made me smile the whole time. You were a stitch to watch! 😉So going to try this recipe. Sounds fantastic!!! Can't wait to try it for Thanksgiving. I'm the pie person in our family. Thank you!!!
Mrs. Oma you have 618 subscibers with only one video!! Everyone loves you!! I have checked back for over a year, please make more recipes. You are so refreshing to listen too. I hope you are well.
You are a great pie maker. My mother always used lard. It has the best flavor . The brown sugar and egg is different , I’m sure it is very good . I also found to bake at lower temp and works better for my pie.
Oma, I love to watch you handling the dough! You are an old pro I can tell. My mother used to make her own pie crusts. I’ve watched her so many times. Handling and working up dough takes practice. It’s really an art. Your hands can “feel” the dough and when it’s just the right consistency. I noticed your accent. Where are you from?
That must be one really good pie crust !! I may try that only thing is the lard I see at the store has been hydrogenated and thats the unhealthy part.If I could get some natural lard some where be better but I mite try this anyways !!
you can make your own very easy - get port leaf fat and render down in a crock pot on low.... it melts - you strain in a cheese cloth and pour the melted fat into your containers. I make tallow this way using beef leaf fat... I get my leaf fat from only grass fed beef - very healthy for you...
You can order it from King Arthur Flour. Just go to kingarthurflour dot com and do a search on "pastry blender" and look at the results under "Products"
@@bonniebiancardi1829 Yes, it was 1/2 cup of brown sugar. Doesn't matter if its light or dark brown. What I was asking about was when she put the egg in the measuring cup and then added the water. She never said what size measuring cup it was! So how much water???
I love the video! But what size is the measuring cup that the egg is mixed with the water and vinegar? By sight it appears to be a full cup as compared to the half- cup used for the brown sugar. We need to know, please.
using room temperature fat argues with all the other recipes I've used, or heard. also, there are many who have used shortening for years. well, to each his own.
Some unique Ingredients, worth watching & trying. Finding good Lard is key, may be able to find or request at a Farmer's Market, or Butcher Shop.. Was wondering, since this recipe is for 4 Pies what the best was to store the Pie dough if you only make one or two at a time... How long can dough keep in Refrigerator? Ok to freeze??
make all the pies at one time - do not bake - freeze in the pie tins... then when you have company - take out of freezer and bake... easy when you have unexpected company show up.
I made this recipe and I use a whole cup with egg and water and it didn't turn out it was like soft cookie dough not sure if it was that or not using pure lard LOL that's all my Walmart carried
It was the first time I ever made pie dough LOL actually I made seven different recipes including yours to taste test just need to know what I did wrong😊 like I said also my Walmart did not carry pure lard so was wondering if I put too much water or use the wrong lard thank you💕
Flavor. Lard doesn't leave a pasty grease coating in your mouth. Her recipe is very similar to a recipe I use that's called 100yr old Granny's pie crust. If you want a flaky crust, chill your flour, cut in lard and chill again. then add cold egg cold water mix. I personally don't care if it's flaky, just want it to taste good. Here is the one I use. When you have leftover crust dough. Roll it out. butter it like you would a slice of bread in the center but stay away from the edge. Sprinkle on a good coating of brown sugar and a little cinnamon on one half. fold over. seal the edge. poke some holes in the top for steam vents and bake. It bakes quick. My mom would do this and it's the only part I remember of her pies. This makes a fast treat for kids. You can even cut the leftover pie trimmings into strips sprinkle with sugar and cinnamon and bake. I always told my mom to use a whole crust to make the fold over one, LOL 100yr Ganny's Pie Crust (4 singles) INGREDIENTS: 4 cups all-purpose flour 1 3/4 cups shortening (butter, lard) 1 Tblsps white sugar 2 Tblsps splenda (or sugar) 2 tsps salt 1 egg (room temp) 1/2 cup ice cold water (1 Tblsp vinegar to tenderize crust) DIRECTIONS: 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. 2. In a small bowl, mix egg with water,(vinegar). Blend into flour mixture. 3. Divide into 4 equal amounts. Roll each out on floured board into 8 inch discs on wax paper. Stack and Chill in refrigerator or put in freezer bag and freeze until ready to use.
marc chesley we wanted the whole kitchen affect. This video was made for all of her grandchildren and great grandchildren. Lots of common sense over here.
OMG! Don't try putting the closed captioning on! Pie dough become pyro, fork becomes pork, flour becomes car, fridge is fish and it said to put the pie dough in the fridge for 70 hours! ROFL! Rather turn up the volume!
