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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Crisco Peanut Butter Pies
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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Fool Proof Pie Crust
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
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Butter versus shortening in pie crust 00:00:22
Cutting fat into flour with pastry cutter 00:01:00
Texture of pie crust dough before liquids 00:01:22
Why add vodka to pie crust 00:01:27
Shaping and dividing dough in two 00:02:29
Wrapping pie dough in plastic wrap 00:02:44
Rolling pie crust out 00:03:08
How to transfer pie crust into pie plate 00:03:40
Trimming pie crust 00:03:48
How to make a fluted edge on a pie crust 00:03:50
How to blind bake a pie crust 00:04:20
Pie weights 00:04:30
How long to pre-bake pie crust 00:04:50
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✅Ingredients
• 2 1/2 cups all-purpose-flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup unsalted butter cold
• 1/2 cup vegetable shortening cold
• 1/4 cup ice water
• 1/4 cup vodka chilled
✅Instructions
1️⃣In a large bowl, stir together flour, sugar, and salt.
2️⃣Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
3️⃣Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
4️⃣Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
5️⃣Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
6️⃣Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs an be frozen for up to 3 months. Thaw in the fridge overnight before using.)
PRE-BAKING PIE CRUSTS
1️⃣Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even.
2️⃣Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust.
3️⃣For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling.
4️⃣Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned.
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How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
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Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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My Version - Peanut Butter Pie
My version of Peanut Butter Pie does not contain Coolwhip.
Here are the ingredients:
The crust
14.3 ounce pack of Oreo Cookies with sugar removed from 2/3 of the pack
1/2 cup melted butter
Filling and toppings
16 ounces whipping cream, very cold
2 cups confectionary sugar
8 ounces cream cheese at room temperature
1 cup Jiff natural creamy peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup milk chocolate morsels
2 tablespoons milk
1/2 cup freeze dried salted peanuts, rough chopped
Cut pie into 8 equal pieces to equal 11.25 grams of protein per slice.
SEE VIDEO FOR MIXING INSTRUCTIONS.
The pie crust is baked for 10 minutes in a 350 degree preheated oven then cooled so that it will hold together better when sliced.
This pie freezes very well.
Thanks for watching.
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