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24 thoughts on “Pie Crust Recipe Demonstration –

  1. What if I do t have a processor? Can I just mix it with an electric mixer?
    Or something else? Thank you!

  2. I have tried making apple pie and turned out pretty good. Except that the
    crust was a bit hard to roll. Taste is fantastic. I really liked the way
    making step by step. Thank u.

  3. Indah Dewi Pangesti May 1, 2015 at 9:13 am - Reply

    Im sorry…how much flour n how much butter? Doesnt need eggs? I cant english not good. Thankyou..

  4. OMG! Thank you so so so much for sharing this yummy and delicious recipe.
    I followed your recipe step by step and I made the apple pie but in the cup
    cake tray. Also, I followed your recipe for the apple pie and I did let the
    apple slices , brown sugar and the other Ingredients for almost one hour.
    Oh my gosh it was so so so yummy. The apple pie didn’t fall and the apple
    cooked very well. I’m really happy for the incredible result, this is my
    first time making apple pie though. May God bless you and your videos. 

  5. Hi, I was wondering if you could replace the ice water with some ice cold
    milk? I always find that milk tastes a little better in pastries than water
    but I’m not sure if it would work out? Do you have any ideas, Stephanie?

  6. Hi, i want to ask whether you have to prick the bottom of the crust with
    some fork or skewer before you fill and bake it? thanks!

  7. Khushbu Koolimadu May 1, 2015 at 12:35 pm - Reply

    Maam I lov ur all videos. ..and I am enjoyinggg the way u presenting the
    tips lov u maam keep going…..god bless u

  8. everytime i brake a ready pie crust and put in the pie filling then put it
    in the oven to bake and when its ready to eat it falls apart when i cut a
    piece ..the crust its mushy …i dont no if am doing something wrong or is
    the ready bake crust is to thin or maybe that ready bake pie crust brand
    just aint no good.

  9. I love that you mention alternatives to certain kitchen appliances and
    ingredients. It let’s me know that I don’t have to have a large budget to
    bake as good as you. Thanks allot. Keep doing what you’re doing!

  10. Christine Ongano May 1, 2015 at 3:41 pm - Reply

    My only problem with pie crust is that when I take it out of the fridge and
    try to roll it…it cracks all around the edges & into pieces so I can’t
    possibly roll it out! It ends up being like a puzzle piece…what am I
    doing wrong? I can cook nearly anything else but pie crust has always
    eluded me! Can you please help me?

  11. princessquirrel May 1, 2015 at 4:14 pm - Reply

    If I want to use both shortening and butter to add flakinness, what amounts
    would you recommend? 

  12. This is wonderful pie crust. I made my first pie crust in years using this
    video recipe. I replaced the water with cherry infused vodka because I was
    told it would make it more flaky. Now, I’m not sure if it made it more
    flaky but the flavor was amazing. 

  13. Lavina WishMaster May 1, 2015 at 5:42 pm - Reply

    +Joy of Baking Steph, can use this to make croissants? Or it’s just totally
    different dough?

  14. Will this pie crust work for making cheesecake? I ask since I have a family
    member that likes the taste of cheesecake but not graham crackers or the
    oreo version. Thanks

  15. Martha Humphrey May 1, 2015 at 7:53 pm - Reply

    Do you prick the bottoms and sides with a fork before baking and do you
    weigh it down with anything while baking the crust? Also, what temperature
    do you bake your pie crust on and for how long?

  16. Have followed this recipe and your sweet recipe to the letter but always
    end up with shrunken pastry when I blind bake. Not good when making an egg
    custard tart, any ideas on how to avoid the shrinking?

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