Easy Butter Pie Crust

[@kathieh9]

Finally a smart person who explains the science of what we are doing I am 56 years old and did not know a little bit about the steam coming through the cold butter keep up the good work

[@judithjones4041]

You’re a very good teacher

[@cleavercooking]

Thanks! I enjoy it.

[@nancynutt7632]

I am Learning challenged, but you did it for me. I can do this. Ive always wanted to do this. I am going to do this. Because of you. Thank you.

[@denisetarbell5249]

Great tutorial. Ty.. looking forward to more of your videos.

[@yenyee218]

Thank you for sharing! Great tips for beginner.

[@phoebeegray]

Beautiful, looks yummy!!!!

[@nadinecanabou2069]

love this video ...love the loose change!! you go girl!!!

[@amberdawn1244]

Grating the butter is pure genius! I don't understand how people can do it any other way!!!

[@victorramirez1350]

Awesome 👌 👏 👍

[@TurtleToo]

Awesome!

[@deepastel2374]

Super demo!!

[@priestliestarr3012]

Best recipe ever! Turned out perfect

[@isabelladavis1363]

well presented looks quite doable! thank you for your time...stay blessed

[@KarmaClair]

Nice job. 💜🙏💫

[@Josemendoza-l1f]

we used this at thanksgiving it was really cool.

[@Everyoneknowsitsnannywendy]

Excellent!!!!!!

[@craftycreater681]

cool!!! i'mma try that!

[@PeteDeheet]

Turned out great! I love how easy you made this! Thank you for your video :)

[@jodiemullin1210]

First time I nailed it. Second time tried by memory and not so good. It’s not sticking together well at all. So here I am again to watch and learn. Thank you for this video

[@Ivehadenuff]

I grew up heating a cookie sheet while preheating the oven. Then I put the uncooked pie on the preheated sheet and that cooked the bottom crust quickly and prevented a soggy crust. Not perfect, but easier than blind baking.

[@infinitum8558]

I love all the clever tips! Never wpuld have thought to use a cheese-grater.

[@piercenikolai4551]

A tip : you can watch movies at flixzone. Been using it for watching a lot of movies these days.

[@demetriusjaylen8349]

@Pierce Nikolai definitely, been using flixzone for months myself =)

[@cartermason3275]

@Pierce Nikolai Yup, I have been using Flixzone for months myself =)

[@christinawhite9256]

Thank you!

[@mariannesouza8326]

Finally, Someone who knows the value of putting foil around the crust! Thank you! 😀🥧 Since 1973, I always used vegetable shortening, so now I’m going with the butter recipe. I threw it together so quickly, and it’s in the refrigerator getting cold thank you so much!

[@cleavercooking]

So glad to hear! Yeah, burnt crust is a real bummer

[@mariannesouza8326]

@@cleavercooking It really is! 😀

[@leezahasin1186]

Thank you ❤️

[@soniab.estacio3008]

Thank you pretty lady

[@alexandrascordilis4743]

Thanks thank you so much for for for for for for doing this video

[@ArnoldZiffle-jw2mv]

I roll it between plastic wrap or parchment paper or wax paper even used a clean plastic bag once & a glass soda bottle as a rolling pin once. It’s so much easier to get a thin flaky crust. & pinch it with your fingers for a great edge. Been doing this for over 50 years

[@cleavercooking]

Almost like you don't need a tutorial...

[@robertarobertson4274]

Pretty cool

[@jackgriffith9229]

Okay so now I am getting rather hungry for pie 🥧. Thanks this post I believe it’s possible for me to make pie 🥧 crust. Let’s just hope I don’t figure out how to make pie filling or my whole family will be getting FAT !!🤣😳😎

[@olliebear5143]

No vinegar?

[@ianscianablo8507]

I just made this. I think I should have left the disk in the fridge longer. I fought with it when rolling it. I barely barely got a 9 inch round from this. I left it in the fridge just 35 minutes. I used wax paper on the disk when rolling it. I did not flour anything. BUT that wax paper was VERY sticky. Any thoughts? This crust is kinda tough and gummy. Need Help! LOL!!! Love that taste though!

[@michaelpenco546]

This can be confusing because in a previous clip The instructor said that we should desist from activating the gluten by adding four tablespoons on vinegar to the cold water before introducing it to the flour/butter mixture whereas you are activating it. Which is correct 🤔 I'm confused!

[@cleavercooking]

Anytime you mix a dough, you're developing gluten. The idea is just to avoid mixing it to death.

[@peacefulplace7924]

If I'm baking a sweet potatoes pie do I need to blind bake my crust

[@cleavercooking]

Kind of up to the recipe you're using. You may be able to get by without it just made sure your crust is super thin in the middle. When you try it if its a little gummy than id blind-bake the next time.

[@larryhiigel1680]

Why not just place another pie tin with a weight on top of the crust instead of using lentils?

[@Swimfan72]

word on the street is that your brother plays lego warfare

[@cleavercooking]

That’s what we hear!

[@SpooderOfficial]

LeGo wArEfaRe

[@terrim.602]

This recipe looks good! But using a food processor makes only a couple dishes. And a whole lot less work shredding. I'm not lazy or nothin', 😂.

[@beautifulsmall]

Your accent isn't from Preston , not deepdale or penwortham. How many butter pies have you eaten ?

[@alexandrascordilis4743]

I love I love I love I love your mess your I love I love your messy bun

[@GeoffsSousChef]

i'mm assoOoming my blackeye peas are worthless now? 😂😂😂 seriously, are they good for anything any ideas?

[@cleavercooking]

Ha! Took me a minute to figure out what you meant 😂. Save em and label them as pie weights. You can reuse them almost indefinitely.

[@kelvin2435]

Hey You did miscount that water tablespoon you did 5 instead of 4

[@cleavercooking]

I sure did, didn’t I?! The nice thing about pie crust is it’s more of a “feel” what’s needed rather than following an exact formula.

[@jessmedinacobian8472]

omg really

[@denisetarbell5249]

@@cleavercooking I also caught that count of 5. Lol

[@DonkeeBoyYT]

GROSS!

[@aamoyano5408]

New sub here from philippines ☺️ binge watching your vids...can I request for low carb cakes and pastries...thanks and mery Xmas..⭐⭐🎉