Ultimate Pie Crust for Dash Mini Pie Maker 

Wonderful! Glad to hear of your success!

It makes a great biscuit for one! You will like it!

That's great to hear! Thanks for commenting!

That's great to hear! Thanks for watching and commenting!

That's great! A friend just picked me up a second one, so now I have twins! 🙂

That's great to hear! Your pie sounds wonderful. Thanks for commenting!

Have fun experimenting! That's how I came up with my "Ultimate Pie Crust." 🙂

Great memories!

Wonderful! Thanks for watching and commenting!

Ken's crust is the best, I also have made fruit pies with his crust and putting the brown sugar and butter crumble on top like you would with a Dutch apple pie

Welcome to the channel! 👍

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Fantastic! ✅🙂

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The tortilla press works great. Worth every penny. 🙂

@@KenClick Are you using the 8” one?

Thanks for watching! 🙂

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That's wonderful! I'm so pleased to read your comments and glad to know I've been helpful. Thanks for watching and commenting! 🙂

Thanks for watching and commenting!

Thanks for watching and commenting! 🙂

You are most welcome!

Now I'm binge watching!

No worries!

The aluminum one should work just fine. Enjoy!

You are most welcome!

They may go on sale during the holidays.

Glad I could help. Enjoy your pie maker! 🙂

Glad you liked the video! 🙂 Please explore my play lists for many more! ► youtube.com/@KenClick

It is! 🙂

Hope you enjoy it!

Thanks for watching!

I'm glad you like the video and welcome to the channel! 🙂

Ken Click Thank You 🙏

Thanks for watching!

You are so welcome!

@@KenClick Not at all. Please do not be offended. I'm just wondering how you use all that dough?

@@grumpykat2909 The simple answer is, one pie at a time. 🙂

Same to you! 🙂

Thanks for watching!

I believe Crisco has changed their formula and made it healthier. Edit, from NPR: "Unfortunately, these wonderful qualities depended on "trans fats" that have since been implicated in heart disease. As a result, partially hydrogenated oils have fallen out of favor in the food industry. Even Crisco changed its recipe, cutting the amount of transfats in one serving to less than .5 grams. That allows Crisco's label to state that it contains zero transfats."

Sounds like Monty Python's cafe skit, where the customer wants breakfast but no Spam. The old waitress suggests "Well, there's Spam, egg, sausage, and Spam; that's not got much spam in it." While technically true in the context of the cafe's Spam-rich menu, it still includes Spam. Rejigging the recipe to bring transfats below an arbitrarily-set level doesn't reassure me. I'd rather take my cholesterol in good ol' butter. I'm in my 70s, eat a lot of butter, and I still am free of plaque in my circulatory system while not requiring statins or any other prescription drugs. That's good news generally about Crisco, and I appreciate it's vegetable-based, but I prefer to substitute butter. Best not to fix what ain't broke, @@jvallas

Thanks for watching!

Thanks for watching! I show how to do everything in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Pp5nhiYQWcI.html

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I hope you are able to come up with a version that works for you!

Yes! Thank you. I will figure it out 🙌🏼❤️🥳

Just wondering if you came up with a GF pie crust recipe yet? I would love to know what worked for you.

We thought my granddaughter had celiac disease for quite some time (they were wrong). And I don't remember the specifics, but I had the America's Test Kitchen gluten free cookbook, and their pie crust was one I really liked. (Their granola, too - it was excellent.) I bought the kindle version of the book to save money, but by now it's probably available as a used book.

*Double-Crust Pie Dough (gluten free)* MAKES ENOUGH FOR ONE 9-INCH PIE 5 tablespoons ice water 3 tablespoons sour cream 1 tablespoon rice vinegar 13 ounces (2¾ cups plus 2 tablespoons) ATK Gluten-Free Flour Blend* 1 tablespoon sugar 1 teaspoon salt ½ teaspoon xanthan gum 16 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes 1. Combine ice water, sour cream, and vinegar together in bowl. Process flour blend, sugar, salt, and xanthan gum together in food processor until combined, about 5 seconds. Scatter butter over top and pulse mixture until butter is size of large peas, about 10 pulses. 2. Pour half of sour cream mixture over flour mixture and pulse until incorporated, about 3 pulses. Pour remaining sour cream mixture over flour mixture and pulse until dough just comes together, about 6 pulses. 3. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 5-inch disk. Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling out dough, let it sit on counter to soften slightly, about 15 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days.) *THE AMERICA’S TEST KITCHEN GLUTEN-FREE FLOUR BLEND MAKES 42 OUNCES (ABOUT 9⅓ CUPS) Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable. 24 ounces (4½ cups plus ⅓ cup) white rice flour 7½ ounces (1⅔ cups) brown rice flour 7 ounces (1⅓ cups) potato starch 3 ounces (¾ cup) tapioca starch ¾ ounce (3 tablespoons) nonfat milk powder Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months. .

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The best thing to do is test your theory. Try one your way and then try one my way. Enjoy!

Sure. Make it any way you wish. 🙂

@susancollins9074 Thanks for asking. Was going to go through the comments to find if anyone had substituted butter for shortening. Glad to see you got a reply.

Yes I do. See here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wS3bW4EBoOc.html

If you already know how to make it with puff pastry why not just adjust it down to the amount you need? Try 1/4 amounts and go from there! 🙂

A golf ball size of dough is about right. Just make it big enough to "stamp out" a top and bottom crust. You'll get the hang of it after you make a couple.

Sure! My next video will show that. I hope to have it up in a few days. Thanks for watching and commenting!

It's just as easy to make a smaller amount as needed. That's what I do. CRUST: ¼ cup self-rising flour ½ cup AP flour Dash of salt ¼ cup shortening (Crisco) 2 tablespoons Ice Water

I have not tried pecan pie yet. It would be a good size for one. 🙂

Just a suggestion, but you could buy a frozen ready made pecan pie, and cut it in single serving size pieces to keep frozen, then pull one out and let it thaw. Or I have noticed that Walmart has mini pies in their bakery section. With these you can also buy a few, and freeze them.

@@momof2momof2 .....that's a possibility but I've never frozen then thawed a custard type pie filling. I can get bakery mini pecan pies for a dollar or two but too often for such intense sweetness isn't good for me.

Yes, it works like any frozen dough. 🙂

Using the oven would defeat the purpose of using the mini pie maker. I would just make a regular pie in that case. Anyway, my pie crust solves that problem.

@@KenClick I agree, I didn't know you had solved the problem, God bless you & yours

@@stevelogan5475 Yes, that's what the video was about. The Ultimate Crust solution... 🙂

@@KenClick ty brother, I must have missed something, I will re-watch the video, God bless

I'm not certain, 5 would be my guess. 🙂

@@KenClick Thank you Ken 🥧😊

I suppose you could, but by the time frozen dough was thawed enough to use you could whip up fresh.

It's an 8 inch press. Thanks for watching!

Thank you!!

Yes.

Great, thanks.

Thanks! I ordered mine on Amazon several years ago.

Yes, if I plan to make more soon. Otherwise I make half the amount and use it all.

How long will dough keep in fridge?

Yes.

I don't remember now. I never really counted. Perhaps 6-8. You can try a half recipe if you don't need as much.

I have a link in the description box. Check it out! 🙂

I tried that. I could not get it to cook properly and the overfilling needed caused a messy overflow. The pie crust shown in this video solves that problem. Thanks for watching. 🙂

@@KenClick oh,it worked on mine. Thanks tho.

Yes! I will be uploading that video on Monday. 🙂

I'm not sure, never counted. 🙂

Yes, it is "almost" like a regular pie crust.

@@KenClick But I would sure rather, for health believe it or not, use butter. Wonder if that will work as good.

@@badams1376 did you ever try the butter? I was wondering if butter would cause a burnt crust.

@@Satinmermaid125 No, I have not. Anyone else try same recipe but instead of Crisco, use BUTTER?? (hehe We have to think healthy, right?)

Indeed. Dutch Oven camp cooking is still very popular today. There are many great videos demonstrating that method on RU-vid. Thanks for watching!

They make butter flavored Crisco. What amount of butter to flour do you use? How do you combine your butter with the flour? Any special tips using butter? Do you use your Dash Mini Pie Maker to make anything else?

@@KenClick with 1 an 1/2 cups flour I use 1/2 cup butter. Warm it up a little cut it in to flour. I've done strawberry blueberry blackberry peach cherry and apple pies and I used it for chicken pot pies. Works great is more flakey and tastes better than crisco.

@@mountainpride I've never had any luck using softened butter for pie crust myself. Thanks for watching.

@@KenClick you warm it up if just out of the fridge but not to much. Or leave a stick sit out on the counter like grandma did and take a fork and mash it into the flour. Its not hard to work it in.

Thanks. Yes lard will work in this recipe. Enjoy!

Thanks for watching!