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)

[@rosemaryjimenez4043]

Thank you so much for this instructional pie crust cuz I suck at it too can't wait to try this for my peanut butter pies

[@FromMyHouseToYou]

I’m glad you enjoyed it!

[@kittystuart1499]

Very well explained... Thank you so much. 🤗

[@joemahma9069]

Well done, mam! Your understandable descriptions and friendly demeanor will serve you well! We wish all the luck in the world!

[@FromMyHouseToYou]

Thank you so much and welcome to my channel! 💖

[@baddrivercam]

Watching you cook reminds me of my mother. She would eyeball measure most things she was cooking.

[@FromMyHouseToYou]

Aww thanks! I consider that a compliment! 🤗

[@baddrivercam]

@@FromMyHouseToYou it was meant as one. It was frustrating as a child when I would ask how much to put in. Funny thing is I was the same way with my kids. I'm sure they will be the same way with their kids.

[@FromMyHouseToYou]

Yes, that’s what makes it special! 🤗🌸🌼🌺

[@sallywalsh2694]

Great I can't wait to try it.good directions!

[@FromMyHouseToYou]

Thank you! I hope you enjoy!

[@user-vx8zj1vj8q]

Does lard make a crust with the same flakiness as shortening?

[@FromMyHouseToYou]

Yes, I think it does. I’ve used both and haven’t noticed a difference.

[@unspokenbutterfly-1972]

You said two pies but only made one.I don’t get it.

[@FromMyHouseToYou]

I said I was making a beef pot pie, so I made enough pie dough for two crusts, one for the bottom and one for the top. Sorry for the misunderstanding! 😊

[@unspokenbutterfly-1972]

@@FromMyHouseToYou with the ingredients that you used I only seen you do one pie not two

[@FromMyHouseToYou]

Yes I did one pie, but it had a double crust, one on bottom, one on top.

[@unspokenbutterfly-1972]

@@FromMyHouseToYou I never seen the top part maybe it fell on the floor lol

[@user-vx8zj1vj8q]

don’t you refrigerate your dough after making it? I thought you had to let the glutens relax and also the lard would firm up