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Mom's Crisco Pie Crust Recipe | Recap | Doug Cooking
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- Опубліковано 14 сер 2024
- Mom's Crisco Pie Crust Recipe.. we did a longer version a few months ago, but here is a shorter video (where I don't ask a ton of questions, lol). This shortening crust recipe is so forgiving and easy. No need to chill. or worry about adding too much flour when rolling out. This crust recipe makes enough for two pie shells or a top and bottom crust pie. We blind bake one at the end for filling later, but often fill the unbaked shell with fruit, pumpkin, or buttermilk, and bake the entire pie to recipe instructions. 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.
For a more detailed version, here is our longer form video:
Pie Crust 101 with Mom | Shortening Crust Recipe | Doug Cooking
• Pie Crust 101 with Mom...
Chapters:
0:00 - Intro
0:23 - Mixing and forming the pie dough
1:50 - Shaping the first pie crust
3:37 - Shaping the second pie crust
5:17 - Blind baking the second crust
#piecrust #mom #shorteningcrust #crisco #robinhoodflour #dougcooking
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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.
So glad to hear! 😊
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! 😊❤️
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💛
I really do love these videos with your mom 💕
Awe, thank you 😊
Love that sign in the back! Words of wisdom 😅😅
Thank you 😊
Thank you so much for showing the amounts and technique! I appreciate it very much.
Thank you so much!!
Have you ever used butter-flavored Crisco for this recipe?
We have not, but I’m sure you could swap with no problems.
Mom's are wonderful
Kelly, I couldn’t agree more. 😊 Thank you!
Mom did all the work lol
She did! I don’t want to mess with her vibe! 😆
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.
Interesting, a technique I haven’t heard of, Adrien. Thanks for sharing! 😊
What is water whip method? Never heard of that.
@@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.
Great video! Wondering if you know why this recipe does not require weights. Is it because of the type of oil?
I just made mine and it needed weights- all the sides sunk toward the bottom. What is your mom's trick for getting it to stay up?
I think you are right… but you still need to dock for blind baking. It won’t slump but will puff up.
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!
Do you have put you water in the freezer to get it ice cold?
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.)
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?
Not silly at all! She rolls hers up (measurements facing outside), and stores it in the same cupboard as her aluminum foil, etc.
How come you didnot put in fridge?
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. 👍
you don’t get a proportions you say 2 cups of flour you don’t say how much water you don’t say how much Crisco.
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.