Flaky Pie Crust Recipe with Butter | Great-Grandma's Recipe & Secret Tips | Home CANNED pie filling
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- Опубліковано 10 гру 2019
- This flaky pie crust recipe is fool-proof for easy to roll, melt in your mouth, and turns out every time. Never miss a video or resource! Sign up to my email list here with the From Scratch Seasonal Fall Magazine (free) melissaknorris.com/pioneering... Click "SHOW MORE"
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This homemade flaky pie crust recipe with butter walks you through Great-grandma's recipe & secret tips for perfect homemade flaky pie crust from scratch every single time.
Get the printable pie crust RECIPE here melissaknorris.com/pioneering...
Baking Hacks & Tips for Busy Nights: How to Freeze Dough melissaknorris.com/baking-hac...
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
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Flaky Pie Crust Recipe with Butter | Great-Grandma's Recipe & Secret Tips • Flaky Pie Crust Recipe... - Навчання та стиль
What's your favorite type of pie? I tend to love them all... except coconut. Do you have any fun tips or secrets for baking that have been passed down to you?
My favorite pie would be a strawberry rhubarb pie with a crumble top.,, not too sweet, I like a little tartness from the rhubarb. That's how my "little Nana" made them!! YUMMY.
Peach, peach raspberry and black cherry are my top favorites however I haven’t met a pie yet I didn’t like!
Your recipe says 1.75 c of butter....so that is equal to one and 3/4ths cups of butter? Just 1.75 sounds odd.
Love em all except sc raisin! ❤
I RARELY comment on UA-cam videos, but I just had to. This is THE BEST pie crust I've ever eaten. (I'm usually an "eat the filling, leave the crust" kind of gal.) I used it for our Thanksgiving apple pie, and it turned beautifully. This recipe has earned a permanent place in my recipe book!
I've been making pies for 30 years. This is the easiest pie crust dough to work with and the best tasting.
Pecan pie! Love your videos! You do a great job! I’m going to make my lovely wife a pie!
Half butter and half coconut tastes great! We also substitute 1/3 of the ice water with organic vodka which adds moisture that evaporates when blind baked.
Melissa, I love all your videos. I’m like your twin, I also went through a lot of esophagus and stomach issues and grew a 2500 sq ft garden to can dehydrate and juice for my health. All the best to you! Love it. Thanks for sharing you! 🙏🏼❤️ blessings.
I have so many great memories of making biscuits and pie crust with my grandmother and this is pretty much the way she did it except she used lard because butter was too costly. She would let me sit on the counter top so I could see what she was doing and help her. Ahhhhh. So many wonderful times.
excellent video! I learned some new things. Thank you for sharing
Thanks so much! I'll be incorporating these techniques soon!
Looks like a great pie crust, can,t wait to try it, thanks
Excellent pie crust video!!!
I just made strawberry pie last night with your crust for the first time …. It was delicious and my husband said it was too!! Thank you so much for this recipe. I have always failed at pie crusts and gave up trying long ago. My husband asked for strawberry pie because we lucked into a whole flat of strawberries for $10 while visiting in Florida. So I looked at your recipe in your book. I also made applesauce hand pies with the left over crust pieces. Then I thought I would post on here. A win… win!!!
Flakey pie crust, Melissa and a glass of wine......heaven!!!!!😍😍😍
Thank you!
Looks wonderful!
Beautiful pie😊
Wow! Will definitely try your recipe next time I make a pie.
Your pie dough rolling technique is genius! Will do that forever and always now.
This is awesome, thank you so much. Great time of year to post this :)
So glad you enjoyed it and t's the season for pie!!
She does it just like I do! Comes out prefect.
Good stuff!
I like it little sister reminds me of grandmama
Beautiful! Always love grandma’s home cooked recipes. Tutorial was very easy to follow. Like the idea of apple cider vinegar; going to attempt this. Thanks for sharing!👍😘
Beautiful
This is my Great, Grandmother's recipe, from Ireland, Scotland. Best pie crust! I use a couple Tbls. Sugar too.
Can’t wait to try this! Your instructions are excellent. I love that your kitchen is basic and homey. Do you ever have trouble with outer crust getting to dark?
I always do 50/50 lard and butter unless I have to make it dairy free. My Mom and Grandmother always made it with lard and I adapted my own recipe from theirs. Pie is the most nostalgic thing I bake, as a child I helped bake the pies for every family gathering and baking with my Grandma is still one of my fondest memories.
I don't really discriminate against any pie, but my favorite is probably strawberry rhubarb.
Loved the video
Good-looking pie, making me hungry.. thank you I've been wanting to make my own ,very helpful.
Great looking cook as well
Forgot to say that I blitz half the flour with the butter first, then add the rest of the flour and give about 3 or 4 pulses. I started doing that when making large batches of homemade baking mixes. Saves time and mess.
We have always used ACV and egg in our pie crust
Amish shared this trick & always works
My mother n law always believed it's better to have damp dough than dry & I've not had a hard crust since listening to her 😁
Me too, my recipe is at least 4 generations old
I love this crust!! I prefer to cook from scratch but ready made, frozen pie crust was something I kept buying because I had not found a good recipe... that all changed with this recipe! It was easy and delicious! It definitely lives up to the "Flaky Pie Crust" title .. I would add "The Best, Flaky Pie Crust" .. thank you so much for sharing Great Grandma's secrets!!
So happy you're having success with it too! 🙌
I looked at several recipes today and yours sounds like the best, so I am making ...now
Thank you for sharing. I make cherry pies most weekends. I like your rolling technique
Bring on the weekend! Let me know how you like it when you try it on your next pies :)
I love this video! You are the first person I've seen do a comprehensive and informative video on pie crusts!! This helps me greatly!! Thank you for sharing such great content!!!🍰✌🌞
I'm so glad you enjoyed it @Brenda Smiley ! Are you baking pies for this Christmas?
@@MelissaKNorris Yes indeed! I typically buy crusts from the store but it's an inconvenience. I will be making Apple from homemade canned pie filling. As well as Pumpkin from a local farm that I processed. Thanks again, you are a huge help to me.
@@brendasmiley6128 🙌 yay, so happy to hear it!
Secretly I'm glad the top crust didn't roll out as easily for you so I could see how you handled it. Mine tends to get cracks in it and doesn't roll out into a nice circle. Thanks.
lol, a little water usually fixes it 😉
Hi Melissa, my gramma used vinegar and an egg also. Though she used lard for years then switched over to shortening when lard wasn't readily available anymore. I use half cold shortening and half cold butter. Thanks so much. Merry Christmas.😊
Love your videos. I don't like commenting but thought you deserve at least one.
I love this pie crust. I have always had a hard time getting a consistent crust, sometimes good, sometimes really NOT. I saw you make this once before and have used it since and Wow!
It has worked every time. Thanks for sharing this. I like most pies and yes even coconut ;-) And have been wanting a cinnamon custard of late. I think I may have to go make one.
@lou e so happy to hear it works every time for you too! And cinnamon custard sounds amazing, care to share your recipe for that one?
@@MelissaKNorris Sorry didn't check this until now.. Think any recipe would work. I have used a few basic custard recipes and it has worked well with all of them. I do replace 1/2 of milk with cream and the biggest "secret" is to use Ceylon Cinnamon. You have to order this as most grocery stores don't carry it.. It is a flakier, sweeter cinnamon. And is better for you then the cinnamon we can usually get. It has many health benefits. I get a pound of the sticks. They keep forever this way and grinding them in small batches keeps the taste fresher. I use a coffee/spice grinder to make my own powdered cinnamon. I put 1 to 2 sticks in the egg and milk mixture and let it sit in the fridge for an hour. Take out before baking. And sprinkle some powdered on top of pie before baking. { I rinse off the used sticks and put them in the freezer to use again , usually when I make eggnog } www.amazon.com/Anthonys-Organic-Ceylon-Cinnamon-Non-GMO/dp/B075LXXCVC/ref=sr_1_5?crid=2UD2MNPDJJEXF&keywords=ceylon+cinnamon&qid=1576716059&sprefix=cey%2Caps%2C179&sr=8-5
We just left Camino Island and bought some of your coffee my wife's friend Jessie owns the bake shop there
Thanks for all the tips. I always learn something new when I watch you. Love the way you break down everything you are doing. Makes it easier for us to learn. My favorite pie as been a Lemon ice box pie. Now that I know how to make a crust I may half to change my mind. Merry Christmas
Yummy
That's looks yummy. What brand/ model food processor do you have? When forming the ball, can you use a stand mixer with a dough hook?
WONDERFUL... I am gaining weight just watching this video... but it's worth it. Hugs.
At what temperature do you bake it and for how long? With crisco, we always used 425 dgrees for 20 minutes and then 350 for 40. All of the butter recipes I've seen are around 375 to 385 . You are a good instructor. Glenn
Hi Melissa, Well Lady youve done it again. Another great video, reminded me of Mama takeing left over bisquits putting them in big bowl pouring blackberrts over them then a little sugar over them, Guess that was the way poor folks ate in them days,, But still tasted great, Just wanted to wish you and your family a Blessed and Merry Christmas all the years to come, God Bless one and all.
That sounds delicious! I love simple recipes like that.
Just an ol’ gramma’s observation . . .
Sweetheart, you need a larger Cuisinart! Have you tried layering your butter and flour in the processor before pulsing it? I love using cast iron pans for pie, etc. baking, but I’m starting to need help carrying them when they’re full. Thanks for the great tips on crust making . . . Yup, “old fashioned” has a lot going for it in a lot of ways.
DEE MILLER very nice Dee. 🙏🏼❤️
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When making pie crusts, what is the best method for freezing to use later?
Also can you freeze these crusts? Do you roll out then freeze? Thank you!
👍ACV! A tip that my sister n law told me for the banana bread that I make! Question, what blade attachment are you using for cutting the butter into the flour? I just acquired a barely used KA fp... I've already tried the "dough blade"for bread one time. It's a plastic dull short blade. So That one or a longer fingered metal blade attachment? Thank you! Sharing this with my awesome wife who is continually perfecting her apple pies!!
Happy Thanksgiving(belated) to you and your family and to all reading and a safe and wonderful MERRY CHRISTMAS to all!
HI @777dannydan I used the longer finger metal blade attachment. Merry Christmas to you and yours! I've never tried the AVC with quick breads I'll haVe to do that
Every time I pinch the edges of my pies, I always think, "Ouch! Ouch! Ouch!" When I was a kid watching my grandma, that's what she did! Until I grew up, I thought she said Ouch with every pie crust! In reality, it was done for our amusement! I sure miss her. She'd be 104 ½, if she were still with us.
You mentioned a note on the best kind of flour. I found Trader Joe's organic white flour is great with my shortbread (better than King Arthur). What do you recommend?
Mmm.. lard and butter ❤️🤣
How long so you bake the pie for and at what temperature? I have made the pie filling and the crust but I can't find that information! Thanks.
What food processor do you suggest?
So when you use the cast iron skillet, do you grease it, use parchment paper…???
How do you do it so it’s not a sticky gooey mess?
Thank you
How do I pre-bake this crust for pies that the filling is not baked? (Fresh strawberry pie for example)
The gluten-free recipe I use calls for vinegar and an egg as well. I'll l have to try your roll and turn technique and see if it works for gf crusts, because I always have trouble getting them to roll out nicely.
@AnitaClue I haven't tried it with gf but many readers say it works well, let me know when you try it how it goes.
@@MelissaKNorris I may give a whirl tomorrow, but definitely this weekend as I'm taking some pies to a party.
@@MelissaKNorris well it wasn't perfect, but it was definitely easier than previous methods--much easier. I had to let the dough warm up a lot, and there was still enough breakage to irritate me, but going slowly and fixing breaks as they started made the process smoother. Without the elasticity that gluten gives a dough, I think breakage is inevitable, but this method did reduce it to manageable proportions.
Pie crusts have always been one of my kitchen nemeses, so thank you very much for the tips!
Could you use this dough to make fried pies as well?
Yes, that would be delicious!
What temperature do you bake it if it's a single crust for cream pie? Pumpkin filling pie? And for the double crust filling
I bake my pumpkin pie with the crust at the same time at 425 degrees and for double crusts with fruit it's usually 375 degrees F though sometimes I do 425 for the first 15 minutes and then lower to 375 degrees. For a single crust blind bake, no filling, (you'll find my favorite different pie recipes in Hand Made) I do 475 degrees F for 8 to 10 minutes.
@@MelissaKNorris thank you so much!!!
A one use the lemon zest off of those?
If I make my pies ahead and freeze before baking do I egg wash after I take out of freezer before baking?
Yes, right before baking on the wash
If I just need to make 2 pie crusts, can I cut the recipe in half?
💚🌞
My bachelor rear cheats and just makes thin pizza dough in a dutch oven🤣🤣🤣🤣 to me its good. Anyone else tried it? I cook the dough in the dutch oven for 3 or 4 minutes over the coals first so the pie filling doesnt sog up the dough👍🏻
So I can see that you are not really willing to give your location out, understandable. My wife and I are relocating to Lewis county Washington. We were wondering about an early frost. Do you think that we will get that? Love your videos!
Hi @chukar hunter we're in Eastern Skagit County so a good ways a way from Lewis county so I can't really say on when your frost will fall there. So glad you're enjoying the videos.
So if one were to use your pie crust recipe and your apple pie filling recipe, how long would you bake it for and at what temp? 😅
You basically are just cooking the crust so 375 degrees F for 35 minutes or until crust is golden/done
Possibly a stupid question, but would coffee filter filtered bacon grease count as lard?
you say in the recipe "see notes on best flour to use" but I haven't been able to find where you actually state the best flour. Thanks
I don’t find the written recipe. Where can I find it?
Was that sugar you sprinkled on top of milk before baking?
Yes, course sugar or I do an organic raw sugar that has a little bit of molasses in it is my favorite.
Melissa K. Norris - Modern Homesteading no cinnamon? I always sprinkle with cinnamon and sugar.
@@carolhamilton5164 no, I have family members who don't eat cinnamon
You never said what temp to bake at unless I missed it.
One whole stick ? Amount
Printed recipe link in video description
I don't own a food processor.
You can use a pastry cutter or two forks
How many stick of butter is 1.75 cups? Next time can you start putting it in grams to please. Thats how bakers actually write out there recipes. I think 4 sticks is 1.75 cups 454 grams are in 4 sticks. Just seems like that's a lot of butter for one pie crust top and bottom crust.
Beings different brands of butter have different size sticks you can't use that as a measurement. A lot of people don't have scales, therefore I use cups as everyone has that.
@@MelissaKNorris thank you for helping 🙂
@@MelissaKNorris Hi @MellissaKNorris, Question, Are you using unsalted butter or regular, salted butter? Thanks for your video!
Pls. Tie hair back when cooking. I don’t mean it in a mean way. That’s what my grandma would always tell me.
UR PROCESSOR IS WAY WAY WAYYYYY TO FULL