Maybe it's just me, but I always have to search and search to try to find specific recipes on your site....sure would be nice if there was a link going straight to them.
What I do is, I just go through Google. I would just type in "Laura in the kitchen pie crust" and I'm always able to find exactly what I want right away. And if you're looking for a specific ingredient, for example, you would type in "Laura in the kitchen strawberry" than all of her strawberry related recipes would be listed. Hope this helps :) x
People without food processors: Super simple and cheap alternative: Buy a pastry cutter. Usually about $10, found at any kitchen store or department store. Put it, and the bowl you're using, in the fridge along with the other ingredients to get nice and cold. Then when you're mixing the ingredients together (i.e. adding butter/shortening to the dry ingredients) use the pastry cutter to press the butter/shortening into the dry ingredients. Repeat until mixture looks like little pea sized balls. Then scoop up and refrigerate as she suggests. (Because you're using a cold pastry cutter instead of your fingers, you won't warm up the dough)
This pie crust is great. I made 4 of them yesterday for some chicken pot pies (2 pies each with a top and bottom crust), so good. Thank you for sharing this video.
Will be practicing this one this weekend. My mother in law always had great pie crust and always talked about the importance of ice cold water. Thanks.....great tips to have everything cold!
Laura - thank you sooo much for this. Ready made pie crusts are not available where I live and this is really going to help me. Just one teensy problem its hard to find shortening here as well so can I replace it with butter or vegetable oil? Thank you so much (=
Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha.
That was SO GOOD. Most times I've followed this technique but was in a pinch and used all shortening. Which will WORK, but man, that butter really makes it My pie had a bit of excess that I should've trimmed instead of just tucking and crimping because it made a really big outer crust with LOOKED nice but I predicted would be kinda dry and bland but even THAT part was delicious. I had a little left that I put some butter, cinnamon sugar, and nuts on, THAT was great, too. That by itself could almost have been a dessert.
Laura!! It all finally worked out!! Got the best pie crust for coconut cream pie!!:))) placed all the ingredients in the refrigerator and that probably made it work. Thanks so much for the recipe!!:))
Hi Ms. Laura! I would like to tell you I watched this video so that I can make my very first homemade pie crust. I was skeptical on how it would turn out, but it was delicious! You are right, it was so flakey. Thank you so so much for this video because I have never made the pie crust ever! My mother passed when I was a young child and she loved baking so I really appreciate you. My quiche was the best thanks to you and your very helpful tips. :)
hello laura!! i have a question and i hope you can reply back i want to make mini tarts for christmas and i want to know if you have a tart crust video? please let me know
What kind of shortening do you use? Because if I try to freeze Crisco to be able to cut it in cubes, it doesn't get hard! Probably because it's 100% fat and no water? So what shortening will get hard when you freeze it?
@TheCraphater Shortening is another word for "pork fat" or Strutto, what Italians called it. You can extract shortening off a piece of pork that has a very high fat content. The method is similar to cooking bacon using a pan. There are also many butter-only pie crust recipes available online and you just need to google it.
Hey Laura. I'm from Denmark and we don't as such have shortning but we have somthing called coconut oil (Palmin) but I'm not sure it'll worm, can I skip the shortning or is it really that important for the texture of the pie crust?
I just did it in my kitchen aid with the basic paddle attachment. It worked quite well. I didn't like how flaky and crisp it was so I removed the crisco and replaced it with all butter. It's my own preference to have a softer more moist pie crust.
HI Joe and Laura! I wasnt sure which site of Laura's to use for general comments, but I know you read all areas, so will leave them here. I was wondering if you could have a "Pasta" category for the recipes, OR to have a "Search" box. It think the latter would make it easier for folks to find what they are looking for. That said, I think you guys are doing a terrific job! The videos are terrific, the 2 of you are a fabulous couple, supportive of each other! what a pleasure!
Hello Laura. I made my first short crust pastry base using freshly picked cherries as a filling. It looks and smells great. By the way. I'm living in Italy in Abruzzo but as you probably guessed I'm English. I'm watching your videos as I also like to cook as of course does my wife. Thanks for everything. Gerry
what is vegetable shortening?? we don't have that in Greece, can you please please please tell me what can I replace it with???? Thank you sooo much! You're amazing btw, I'm obsessed with your videos!
I kinda overdid it in the food processor it started turn to a ball.. A little bit too smooth :( Is it OK to continue or should I start over? :( Will it still be flaky?
+Jimmie Z I would've guessed at lard too, but it's animal fat. I think Laura specified vegetable shortening for lightness - in which case lard would presumably be unsuitable for _her_ recipe. I might be wrong though. I'm not even sure what vegetable shortening is - I took it to be extracted from vegetables. I know that here in England a lot of TV cooks tend to advocate for a butter / lard mixture for pastry though.
Laura, I have used SO many of your recipes and my family just loves it. I used this pie crust recipe for my apple and pumpkin pies for Thanksgiving and they turned out wonderfully. My question is, is this the pie crust you would use for cherry pie? My husband is craving cherry pie like crazy. Is there a recipe you use for cherry pie that I can look at for reference (I've never made one before)? Thank you for all your recipes!!! ~Shannon
I doubled the recipe so I could make a two piece crust and brushed about a teaspoon of milk and a little sugar on the top part and it came out very flakey. But then my dog ate it.
@blossomloveable shortening is like a vegetable fat. its what most big companies use, because its cheaper than using milk or butter. just substitute it for butter, tastes just as good.
Making with hand is very very difficult job. Butter chunks was big and hard to combine it with the dough! Hhhhh. I do not know what would be the result!
Maybe it's just me, but I always have to search and search to try to find specific recipes on your site....sure would be nice if there was a link going straight to them.
Sheryl777 I agree! Or at least a search window!
What I do is, I just go through Google. I would just type in "Laura in the kitchen pie crust" and I'm always able to find exactly what I want right away. And if you're looking for a specific ingredient, for example, you would type in "Laura in the kitchen strawberry" than all of her strawberry related recipes would be listed. Hope this helps :) x
Sheryl777 I agree!
+Sheryl777 there is also a search bar in Laura's CZcams channel.
There is a search box
People without food processors: Super simple and cheap alternative: Buy a pastry cutter. Usually about $10, found at any kitchen store or department store. Put it, and the bowl you're using, in the fridge along with the other ingredients to get nice and cold. Then when you're mixing the ingredients together (i.e. adding butter/shortening to the dry ingredients) use the pastry cutter to press the butter/shortening into the dry ingredients. Repeat until mixture looks like little pea sized balls. Then scoop up and refrigerate as she suggests. (Because you're using a cold pastry cutter instead of your fingers, you won't warm up the dough)
Pastry cutters are great ideas but if you are in a pich, a potato masher works just fine aswell
Wow I didn't know that! Thanks!
purplemonkeez Thank you!
could also use 2 cold butter knives to cut in the fat with flour. : )
Ever since last year this has always been my go-to pie crust!! Love you Laura! Thanks again
@1122jzp you can make it in a big bown and use 2 butter knives to cut the butter and shortening in the flour mixture :)
This pie crust is great. I made 4 of them yesterday for some chicken pot pies (2 pies each with a top and bottom crust), so good. Thank you for sharing this video.
just wanna say i love your videos soo much laura! great job!
I tried this it works really well thank u so much
This recipe is very good! Thanks!
Very enjoyable Laura, Will use this technique
Looks amazingly simple. Thanks for sharing!
I LOVE YOUR RECIPES!!
@DMRogers63 thank you so much love!
Just made this for my pumpkin pie!! Crust is delicious!! Thank you for sharing 😊
Thank you for sharing.
@moodyMCmoody you can make it in a bowl and use 2 knives to cut the butter and shortening in the flour. :)
I made this pie crust and it was perfect. Easy and simple to make.
Love this channel
Thanks Laura...You have helped me go from zero to baker over that past couple years. :D
Will be practicing this one this weekend. My mother in law always had great pie crust and always talked about the importance of ice cold water. Thanks.....great tips to have everything cold!
You don't say the measurements of the Greek guidance you're talking about don't say the how much?
i love how you are always water at the mouth when cooking! :D
Thank you!!
great this helps with the apple pie receipe
Easy riecipes love it
Thank you darling. You are so inspirational and so lovely. With love X X X
Can't wait to try this the only problem is i dont have a tart pan but i have a pie plate with out the ridges and the push up so i hope it works
Please show ingredients on video screen for us old folks
thanks 4 ur info how 2 make basic pie crust
Laura - thank you sooo much for this. Ready made pie crusts are not available where I live and this is really going to help me. Just one teensy problem its hard to find shortening here as well so can I replace it with butter or vegetable oil? Thank you so much (=
How much flour?? how much this that???
Thks Laura ,for your pie crust , can I know measurement , flour , shortening and butter .
Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha.
That was SO GOOD. Most times I've followed this technique but was in a pinch and used all shortening. Which will WORK, but man, that butter really makes it
My pie had a bit of excess that I should've trimmed instead of just tucking and crimping because it made a really big outer crust with LOOKED nice but I predicted would be kinda dry and bland but even THAT part was delicious.
I had a little left that I put some butter, cinnamon sugar, and nuts on, THAT was great, too. That by itself could almost have been a dessert.
You are so amazing! Love you Laura. You inspire me every time! God bless you.
Enjoyed watching your recipe, especially your addition of cold lard or shortening!. Thank you Laura!
This is only pie crust recipe I love!
Laura!! It all finally worked out!! Got the best pie crust for coconut cream pie!!:))) placed all the ingredients in the refrigerator and that probably made it work. Thanks so much for the recipe!!:))
Hi Ms. Laura! I would like to tell you I watched this video so that I can make my very first homemade pie crust. I was skeptical on how it would turn out, but it was delicious! You are right, it was so flakey. Thank you so so much for this video because I have never made the pie crust ever! My mother passed when I was a young child and she loved baking so I really appreciate you. My quiche was the best thanks to you and your very helpful tips. :)
okay cold it is!! first time but really wanna make a pie crust
Thank you for all your wonderful recipes. They are amazing. You do great work!
Love how simple and straightforward this is 👍
hello laura!! i have a question and i hope you can reply back i want to make mini tarts for christmas and i want to know if you have a tart crust video? please let me know
Thank you Laura! You’ve been teaching me so much 🙏🏽
What kind of shortening do you use? Because if I try to freeze Crisco to be able to cut it in cubes, it doesn't get hard! Probably because it's 100% fat and no water? So what shortening will get hard when you freeze it?
How long can the pie crust last in the fridge?
@TheCraphater Shortening is another word for "pork fat" or Strutto, what Italians called it. You can extract shortening off a piece of pork that has a very high fat content. The method is similar to cooking bacon using a pan. There are also many butter-only pie crust recipes available online and you just need to google it.
Hi Laura,
Can i use the cake electric mixer instead of blender to make the pie crust?
Janet
Hey Laura.
I'm from Denmark and we don't as such have shortning but we have somthing called coconut oil (Palmin) but I'm not sure it'll worm, can I skip the shortning or is it really that important for the texture of the pie crust?
do you have to use shortning?
I just did it in my kitchen aid with the basic paddle attachment. It worked quite well. I didn't like how flaky and crisp it was so I removed the crisco and replaced it with all butter. It's my own preference to have a softer more moist pie crust.
Can you please tell an substitute for vegetable shortening? I couldn't find it anywhere :(
Lard or just use all butter.
OK maybe a dumb question but - if you want to make two pie crusts, do you double the recipe and divide the dough in half or do you make it twice?
@coolgirl9583 Absolutely, just make sure the butter is very cold.
Does this recipe make a regular or deep dish pie crust?
i can't find vegetable shortening, what substitutes can I use?
HI Joe and Laura!
I wasnt sure which site of Laura's to use for general comments, but I know you read all areas, so will leave them here.
I was wondering if you could have a "Pasta" category for the recipes, OR to have a "Search" box. It think the latter would make it easier for folks to find what they are looking for. That said, I think you guys are doing a terrific job! The videos are terrific, the 2 of you are a fabulous couple, supportive of each other! what a pleasure!
Hello Laura. I made my first short crust pastry base using freshly picked cherries as a filling. It looks and smells great. By the way. I'm living in Italy in Abruzzo but as you probably guessed I'm English. I'm watching your videos as I also like to cook as of course does my wife. Thanks for everything. Gerry
Hey , if I'm going to make this recipe and freeze it , how do I use it after 1 week ?
what can I use instead of shortening?
hi Laura..I watch n love all ur recipes...but pls tell me wat is vegetable shortening...I am from India....pls tell do alternative
how do get therecipe for how much butter and flour you
used
can it be done with coconut oil instead of vegetable shortening?
Great Laura, you make it look easy! Great vid!!
what is vegetable shortening?? we don't have that in Greece, can you please please please tell me what can I replace it with???? Thank you sooo much! You're amazing btw, I'm obsessed with your videos!
thankyou!!!!!! Lets hope I find it in my grocery store!:D :D :D
Can I use a margarine that is for baking instead of vegetable shortening that I can't find it in my country?
YUMM YUMM.
I sense a pie recipe coming up!
How long do you bake it for
Thank you so much (=
I kinda overdid it in the food processor it started turn to a ball.. A little bit too smooth :( Is it OK to continue or should I start over? :( Will it still be flaky?
Go with cold butter instead of the shortening. :) I have to do that as well since they don't have shortening here in Hungary.
I don't have a food processor can I use a hand beater?
what can i substitute for shortening??
What are the amounts.?
you're awesome!
I've never heard of vegetable shortening.... I don''t think we have it in my country... What can I use a substitute and in what ratio?
Butter.
+Rudy_Eila Lard
Jimmie Z Yep that too!
+Jimmie Z I would've guessed at lard too, but it's animal fat. I think Laura specified vegetable shortening for lightness - in which case lard would presumably be unsuitable for _her_ recipe. I might be wrong though. I'm not even sure what vegetable shortening is - I took it to be extracted from vegetables. I know that here in England a lot of TV cooks tend to advocate for a butter / lard mixture for pastry though.
I've made this a few times and varied/experimented with the ingredients a few times. Best I've come up with is a 50/50 shortening and butter.
mmmm... whats shortening? i dont have it can i replace it with something else? or can i leave it out? please reply to this :D
New to your channel. What brand is your food processor? Thank you in advance.
no fail recipe. Loved it 😊😊😊 Thanks for sharing
how much of everything do i use?
Can u use a blender
For those in Germany (and perhaps other European countries), Biskin is what you are looking for, as the equivalent of Crisco.
same question
LOL at being able to see the already prepared pie crust on the stove in the beginning
Laura, I have used SO many of your recipes and my family just loves it. I used this pie crust recipe for my apple and pumpkin pies for Thanksgiving and they turned out wonderfully. My question is, is this the pie crust you would use for cherry pie? My husband is craving cherry pie like crazy. Is there a recipe you use for cherry pie that I can look at for reference (I've never made one before)? Thank you for all your recipes!!! ~Shannon
Unfortunately vegetable shortening isn't sold in anywhere in my country,
I hope Laura will make a recipe for it :(
Thanks so much for this video I'm going to make a cherry pie
@awsmnes1 no you need the chopping blades from the processor
if you dont have a food processes and dont want to use your hands, can you use a mixer?
Can I use vanaspathi instead of vegetable shortening? I doubt I'd get it here...
Totally live how the apple crisp is cooling on the stove lol
I doubled the recipe so I could make a two piece crust and brushed about a teaspoon of milk and a little sugar on the top part and it came out very flakey. But then my dog ate it.
@blossomloveable shortening is like a vegetable fat. its what most big companies use, because its cheaper than using milk or butter. just substitute it for butter, tastes just as good.
what is vegetable shorting?? no such thing in the store and i looked everywhere....what can i resplace it with...?
what flour that i have to use? hard flour / medium flour ? thanks
Mega Permata All purpose aka medium
Making with hand is very very difficult job. Butter chunks was big and hard to combine it with the dough! Hhhhh. I do not know what would be the result!
what is vegetable shortening?
Would it be okay to just use butter?
Can you use a stand mixer?
Thanks Laura, I enjoy baking many thing using your videos to help me along. Much appreciated. =D
How many quarts is your food processor?