I love watching you and your cooking. Inspiring!! I “Love” your shirt. One of my great grandson’s is artistic and my daughter had me put stickers on my truck and rv that is “Love” for autism. Would love to get one or more for the family. Keep showing us recipes you great chef.
I really love your creativity! Keep it up my friend! Success is what happens after you have survived all of your disappointments! Never give up, great things take care! It deserves all success around and I'm here for you!
@allrecipes I absolutely love this recipe. I was using Crisco however my can expired and I needed the crust ASAP so I found your butter recipe. My only problem was, I made for a double crust, and after putting in fridge for an hour, I had a heck of a time rolling it out. It was like I had concrete LOL! Did I miss a step where I'm supposed to put it on counter for a bit to soften up? Unfortunately, I have terrible arthritis and carpel tunnel, so I know that added to my problem, but I didn't have that issue with Crisco. Any tips would be appreciated. This recipe is a 5 PLUS STAR
The really old fashioned way was to literally cut the butter into the flour with two knifes going criss cross from each other. My grandmother born in 1900 did this and she made the best pie crust I’ve ever had. She always added more salt than any other recipe I’ve seen
Do I roll the dough when it is still cold out of the fridge? Or can I let it sit at room temp briefly before rolling? How do I know the thickness of the crust when rolling the dough evenly?
Looks simple. I'm always suspicious of simple looking things.😮😊. Stupid question: so if I want to make a pie with a top and bottom crust do I have to make a double batch? Some recipes I've seen has you dividing the dough 2/3 and 1/3. It looks like this recipe is perfect for a just a bottom crust only.
I'm 63 and a pie maker I wasn't told how to do the finger trick either.... it was very pretty⚘️⚘️⚘️
I’m 63 as well. That is the way my mom taught me to crimp a pie crust. I only use two fingers, but just the same.
Nicole thanks for the pie crimping tip. Truly delicious looking pie. Thanks.
I absolutely love Nicole and her cooking ways. She has made cooking fun😊 1:20
Thanks Nicole , Love the finger trick, so cool and the pie looked wonderful, my fav. great tips.👍👍👍👍
I never could make a good pie crust, but after watching you, now I think I can! thank you for sharing ❤
I love watching you and your cooking. Inspiring!! I “Love” your shirt. One of my great grandson’s is artistic and my daughter had me put stickers on my truck and rv that is “Love” for autism. Would love to get one or more for the family. Keep showing us recipes you great chef.
I’ve been using your box grater trick. Game changer!!
I’m 57 and my Mom always did the finger trick! Hi from Ontario Canada!
OMG, THIS WAS THE BEST WAY TO MAKE A CRUST. THANK YOU!
Thanks for watching! Check out the recipe here: www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
Always had trouble with pie doughs?! Been craving chix pot pie, your recipe and tricks make me want to try!! Thank you for sharing🥰😎
I really love your creativity! Keep it up my friend! Success is what happens after you have survived all of your disappointments! Never give up, great things take care! It deserves all success around and I'm here for you!
I always enjoy watching. You are to funny...
The pie looks great.
You are the cat’s meow!!! I 100% enjoy your videos/recipes.
Great video. Thank you for sharing. 🙂
Nicole, can I freeze my butter pie crust longer then a week? Thank you for sharing❤😊 God bless.
The crust is essential to a good pie.😊😊
I love your recipes and videos!
@allrecipes I absolutely love this recipe. I was using Crisco however my can expired and I needed the crust ASAP so I found your butter recipe. My only problem was, I made for a double crust, and after putting in fridge for an hour, I had a heck of a time rolling it out. It was like I had concrete LOL! Did I miss a step where I'm supposed to put it on counter for a bit to soften up? Unfortunately, I have terrible arthritis and carpel tunnel, so I know that added to my problem, but I didn't have that issue with Crisco. Any tips would be appreciated. This recipe is a 5 PLUS STAR
I love your videos!!
I use my thumb and first two fingers to crimp the edges
Thank you, you have the easier idea
Love that hack❤
The really old fashioned way was to literally cut the butter into the flour with two knifes going criss cross from each other. My grandmother born in 1900 did this and she made the best pie crust I’ve ever had. She always added more salt than any other recipe I’ve seen
Very nice recipe. 🌼🌼🌼🌼
Awesome!
Do I roll the dough when it is still cold out of the fridge? Or can I let it sit at room temp briefly before rolling?
How do I know the thickness of the crust when rolling the dough evenly?
Eyeball it to what thickness you want it but keep in mind it does puff up a bit so I always roll a little thinner to make up for it puffing up.
See comment under yours
Roll cold. Remember the cold rule
Looks simple. I'm always suspicious of simple looking things.😮😊. Stupid question: so if I want to make a pie with a top and bottom crust do I have to make a double batch? Some recipes I've seen has you dividing the dough 2/3 and 1/3. It looks like this recipe is perfect for a just a bottom crust only.
Since this recipe is portioned for a single crust only, I would double this recipe.
I love you , your fab ❤❤❤
Hallelujah 🙏
can you say about the quantity please I'm new in doing this.
Their is no sugar in the recipe , is this correct😊
Try milk instead of water
The recipe doesnt have a time or oven temp. I'm blind baking today.
So you’re making a mock puff pastry. That’s not some hack you came up with, it’s a common step in making Shortcrust pastry.
This is a classic all-butter pie crust. She didn't claim that she came up with it. The "hack" was the crimping technique.
@@futurefruit8281 no, the “hack” was grating the butter, watch it again