How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
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Amish Style Peanut Butter Cream Pie
I had so much fun making these pies for you all! And they turned out great! Here is the recipe for you to enjoy!
Peanut butter cream pie
2 cups milk
2 tablespoons butter
1/4 cup sugar
2 egg yolks or 2 whole eggs
1 tablespoon flour
2 tablespoons cornstarch
1/2 teaspoon vanilla
1/4 teaspoon salt
Melt butter in saucepan. Add milk and sugar. Mix rest of ingredients with a little milk and add to milk and sauce pan. Bring to boil. Use this as your basic vanilla pudding for all your cream pies.
Let the pudding cool off then sprinkle your sweet peanut butter crumbs on the bottom of your pie shell until covered,Then add your Pudding, sprinkle on a few more crumbs, top with whip cream, and then garnish with the rest of the sweet peanut butter crumbs! This only makes one 8 inch pie.
PS I always make this pudding a little richer by adding some rich milk like half-and-half, cream, Or like this time I added a can of evaporated milk. I think it just makes the pudding taste a lot creamier! :-).
For the peanut butter crumbs put a couple heaping tablespoons of peanut butter in a small bowl and add your powdered sugar a little at a time until it is nice and crumbly.
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Mom's Crisco Pie Crust Recipe | Recap | Doug Cooking
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
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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How to Make a Perfect Peach Pie and Homemade Pie Dough
In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the perfect Fresh Peach Pie with All-Butter Lattice Top. Testing expert Jack Bishop reviews a variety of sweeteners.
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CHOCOLATE PECAN PIE!
Thanks so much for watching! I’m so excited to partner with Crisco as part of the Crisco Scratch Academy baking school! Visit the Crisco Heritage Kitchen site ( to discover new takes on traditional pie classics, baking tips, or find inspiration for your next baking adventure.
The Crisco Pie & Baking Hotline is a great resource for home bakers, and offers assistance and tips for baking pies. You can call the hotline 24 hours a day to get answers to questions such as, “how do I keep my crust from becoming soggy?” or “how long can I freeze an unbaked pie?” The hotline is celebrating its 10th anniversary and for the first time, home bakers can seek help online at
Ingredients:
Pie crust from scratch:
4 cups Pillsbury Best All Purpose flour
2 sticks Crisco Baking Sticks All-Vegetable Shortening
4 tablespoon white sugar
3 teaspoon salt
1 egg
3/4 cup water
Chocolate pecan filling:
1 cup sugar
1 cup light corn syrup
½ stick Crisco Baking Sticks All-Vegetable Shortening
1 cup + 1 tablespoon water
4 eggs beaten
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1 cup chopped pecans
Thinner Classic Crisco Pie crust:
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Live in the D: Bake pies like the pros at Sister Pie
The local bakery votes best in America are in the house to share recipes and show us all how to bake the perfect pies.