Crisco Peanut Butter Pies
How to Make Grandma's PIE CRUST Recipe! {Hints for a Flaky Pie Crust}
How to Make GRANDMA’S PIE CRUST RECIPE I Tastes of Lizzy T
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Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust is buttery, flaky, and takes just a few minutes to make. It’s our long-time family favorite!
HOW TO MIX PIE DOUGH
We use a pastry cutter to cut the cold butter and shortening into the flour. This is one of our newest kitchen tools that we got for making scones. Don’t have one? You can get one here. It is easy to use for making crumbs out of your flour/butter mixture for pie crusts, streusels, scones and more.
HOW TO ROLL PIE DOUGH
Another kitchen tool we use when making pie crust is our pastry mat. We happened to find an awesome deal on a new pastry mat at a garage sale this summer, but it is very similar to the one found here. I don’t know what we did without this mat. It’s a non-slip mat that makes rolling out your dough so easy. And you don’t have to clean all that extra flour off your counter after you are finished. Just pick up the mat and rinse it in the sink. Normally I am against using “extra” kitchen tools that are supposed to help the cooking process, but this one really does make life easier.
Ingredients
3 cups pastry flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon white vinegar
Instructions
Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
If you are making just a bottom crust, turn the edge under and use thumbs flute the edges of the dough.
If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
Some of our most popular recipes to try!
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Simply Simple MAKE AHEAD PIE DOUGH by Connie Stewart
Pie dough is SUCH a pain to make but let me show you how to make it once and have (9) double crusts ready in your freezer whenever you need it.
What I love most about this recipe is that there is virtually no measuring!
5 lb. bag all purpose flour
2 Tablespoons salt
3 lb. tub of Crisco (butter flavored, if available)
3 cups ice cold water
4 drops of yellow food coloring (makes your pies look prettier!)
Mix the flour and salt together. Add all the Crisco and cut in with a pastry blender. When it's all mixed, add the food coloring to the ice water and pour in ALL AT ONCE. Mix with your hands and separate into (9) 1 lb. pie dough. Flatten slightly and wrap in saran wrap. Place in freezer bags and freeze for up to 6 months.
Thaw when ready to use.
Want a GREAT way to make fruit pies? Check out my video teaching you how to make pies in the microwave! No, seriously! These pies are cooked in the microwave and then browned in the oven. Fabulous!
Be sure and also check out my other video how to make fruit pies (including pumpkin pie) in the microwave.
#pies #desserts #thanksgivingpies
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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.
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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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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