How to Make Pie Crust that Never Fails!
Perfect Pie Crust!
The trick is to use half as much shortening as flour, and half as much water as shortening!
For a two crust pie:
1 c. Shortening or lard
2 c. Flour
1 tsp salt
1/2 c. Water (cold)
Mom's Best Ever, Never Fail, Flaky Pie Crust Recipe
Mary's mom makes the BEST EVER pie crust. In this video you will see how she makes the dough. If you are looking for a never-fail, flaky crust, we've included the recipe at the end of the video. More details, photos, and the complete recipe, which makes 4 single or 2 double crusts, can be found at
Egg and Vinegar Pie Crust from Start to Finish
Get the recipe:
No Fail Flaky PIE CRUST | Butterless PIE CRUST | Homemade OIL PIE CRUST E04
Alert! Not a HOAX!
All you need is this OIL PIE CRUST when you don't have butter and shortening at home..
Try it before being judgy..????
This will surely be your go to quickest and easiest pie crust you'll ever make!
Best to use if your planning to start up a small business for your different pie recipes.
NO FAIL PIE CRUST RECIPE BY Cravemates®
Ingredients:
•2 1/4 plain flour (all purpose flour)
and more for dusting
•1/4 c sugar
•1 ts salt
•1/3 c cold water or
a tablespoon more if needed, some flour tend to be thirsty than the others
•1/2 c + 2 tbs oil
Yield: Two (2) 8 pie
NOTE: Always POKE crust with a fork (about a dozen) before putting the filling for the heat to circulate well and avoid some part to baloon up ❗❗
Feel at ease in the kitchen with recipes, ideas and ways to help your cooking/baking experience an easy-breezy one.
I did it without attending any culinary class, so YOU can definitely do it too!!
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Check out our previous vlogs:
Ep. 03 Tipid Homemade Ice Cream
Ep.02 Easy Gravy Recipe
Ep.01 Quick and Easy Brownies
Thanks for spending some of your time checking out our videos from beginning to end..
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Music and other effects credits to the owner.
This video is not sponsored.
#piecrust #oilpiecrust #flakypiecrust
#nofailpiecrust #butterlesspiecrust
#easypiecrust #easybaking #simplebaking #custardpie #cravemates
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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5-Minute Pie Crust (No Rolling, No Equipment)
This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:
My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?
**WATCH my pie recipes!:
Churro Donuts:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough
#pie #piecrust #pierecipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com