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NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
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- Опубліковано 14 сер 2024
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Recipe
NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
4 cups flour
1 tbsp baking powder
1⁄4 tsp salt
1 tsp cream of tartar
1 lb cold shortening (or butter or any combination of the two to equal 1lb or 2 cups)
1 cup ice cold water
Mix flour, baking powder, cream of tartar and salt with a whisk to combine. Next, grate the butter or shortening into the flour using a fork. Make sure to break up the grated fat so that each piece is well coated with flour and not sticking to together. Next drizzle 3⁄4 cup of the cold water over the flour mixture. Use your fork to incorporate the water into the flour. You may need to use the additional 1⁄4 cup of water to bring the dough together. Next, empty the dough onto your countertop and gently bring the dough together into a ball. This recipe makes enough for 2 double crusted pies.
Bake single crust on 350 for 20 mins with pie weights in. Remove weights and bake an additional 10 mins.
Be very careful not to overwork the dough with either the fork or your hands.
This can be refrigerated for a few days and frozen for 2-3 months.
It rolls out easily and is very flaky. It rolls better if kept in the refrigerator for a while but this isn’t necessary.
Thank you
JYou were so convincing to JUST TRY IT, so I did! I made a little change - I measured 1 egg yolk plus enough milk to make 1/2 c, then added crushed ice and water to get to the 1 cup liquids and let it sit until I had finished with the dry ingredients and butter (ice melted but liquid still very cold). I am currently baking a sheet pan apple pie bars recipe - so I actually DOUBLED this recipe, and cut it into 6 pieces and froze those discs for 1 hour, then took it out 15 min to warm up before rolling 2 pieces for the bottom, and 2 pieces for the top crusts. I took the trimmings and dusted with beaten egg white (left over from the recipe), and sprinkled with sugar and baked those for 15 min. That is what I am sampling and it is FABULOUS! Thank you so much for this recipe. I have never 1) used baking soda and/or cream of tartar in a pie crust and 2) never grated the frozen butter before. That was a game changer for me - and at 60 years old, I have been baking pies for 48 years now.
Cindy, you have absolutely made my day! I try and share recipes that I love and know are not too difficult. I hope you will give some of the other recipes a try. Thank you so much for the beautiful comment.
⁸❤
Thanks so much for actually putting the recipe with the video, I copied & pasted it, so much better than having to go to another page, that is too frustrating! I'm going to try it today.
That is awesome! Please come back and let me know what you think. All the best❤️
I am not a violent person, but I was still compelled to HIT the subscribe button after seeing this. lol I shall make this crust within the next week. Thank you
Please come back and tell me how it worked for you. And, thank you so much for your support. ❤
Wow, you are GOOD!!!! Awesome video.
Thank you ❤
Glad you are back. Great tips. Will be trying this for sure. Thank you.
Thanks D. I hope you do give it a try.
This was so much fun. If you have any suggestions for recipes you would like to see just drop a line here. Thanks for watching. 🙂 🍴
Your pumpkin and red velvet cupcakes were a little too good, would love those recipes!!!
Making this....right now! You made this look easy Shelly! Looking forward to seeing how this turns out.
Thanks Tee. I hope it works for you.
Oh My Ms. Shelly u were so right on with this - I used this recipe late last night 4 chicken pot pie
& the results were fantastic! The pies look like they were pro. made store bought!
My son luvs 2 cook so he made the chick. mix/gravy while I used u'r recipe 4 the crust
although it was real late by the time they were done we ate them in pure delight & couldn't
stop congratulating each other over our results...thanks so much 4 taking the time 2 teach
people these things especially the tips/tricks that help grow folks into great cooks.
Peace & Many Blessings : )
Michelle LittleOwl
(Massachusetts)
You have just made my day. Thank you so, so much. Cooking is so much fun, and it really is easy...with the right recipes. And, what a Blessing that you get to do it with your son. Have a Blessed day and thank your son for me too please.
Great video & Grating method sounds ideal! You've inspired me to make this tomorrow 😊 I always use that type of mat, helps a great deal & I use parchment paper to make the rolling process easier.
That is awesome. Please do come back and let us know how it went. I think you will really like it. Also, thank you for the parchment paper tip. Another great one.❤️
What is Ap .flour.you are such a nice lady im new to your chanal going to try this for thanks giving.Thank you, for sharing we ith us.
All purpose flour
Hi Carolyn, thank you so much. As mentioned, it is just regular all-purpose white flour. Please come back and let us know how it turned out.❤
How much crissco do you use if you do not use 1 # of Butter????,,,,
i promise to try looks easy
Yes, PLEASE do. I promise you will be impressed with how easy it is and the great result. ❤ Drop back and let us know what you thought.
May I say your a beautiful lady love your videos Tim
Thank you Tim❤️
Love the video….if you are making a pumpkin pie do you still need to blind bake and then after you add your pie filling bake the 30-40 min more? Was wondering if the crust would be too done? Also, when you take out your frozen dough from the freezer, do you still blind bake after rolling out? In other words,do you blind bake ALL your pie doughs?
Hi Lynn, you would only blind bake a crust when you will not be returning it to the oven after filling. For example, lemon meringue, coconut cream, butterscotch. A pumpkin pie does not need to be blind baked because you are cooking the raw filling in the pie. I hope this helped. ❤️
I see no down side to this recipe and techniques. Beat the egg with a little water, then strain it through a small mesh strainer to avoid the stringer or clear parts of the egg.
I absolutely love this idea! Thank you for the tip.
I tried your tip and loved it. Thank you for sharing.❤
Can this be made without butter. My partner and I are vegetarians
That would depend upon what you would substitute with. I would try a plant based butter for sure
How much butter or shortening do I use?
One pound or two cups. The recipe is in the notes section below the video. Good luck! I think you will love it.
Will you make Juice Harps anytime soon?
I have asked so many people if they have ever heard of them and no one has. Except of course one particular family. 😉 Are they similar to a beaver tail? ❤️
Do you use AP flour?
Yes I do❤
How much fat did you use?
I used 1 pound or 2 cups. You can use shortening, butter or a combination of the two. You will find the recipe in the description box below the video. I hope you try this recipe. I also have a couple of other pie crust recipes in my video list. Thanks for dropping by.
you need a mic,can't hear you
I couldn't agree more and I finally did get one. Now I just need to figure out how to use it not being very technical.