@alang13 Yes, it is better to refrigerate the dough for an hour or so. You may just use your countertop, but, if the dough gets stuck, there's nothing like having it on waxed or parchment paper! ( Flour the counter generously.)
nice technique here ms. betty! my crust is always a failure so i always had to do something to it but i think it will gonna be beautiful the next time with your technique! thanks so much! i am plannin to try making an apple pie!
Dear Betty, I love this recipe. The filling for this pie crust is gonna be the pumpkin pie filling. One question how long do these pie crust keep cause I want to make it ahead of time.
@brittneydargusch21 Yes, that will be fine. If you want to convert regular flour to be equivalent to self-rising, then for each cup of plain, all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
Hi Betty, I love your channel! I just started baking and I was wondering if you could check out my blogg @ whatsbaking-stephanie.blogspot.com I would reallu appreciate it! Thank you!
@TheCakeMaster2000 Yes. You would need one full recipe for the bottom crust, and you would need quite a lot of dough to make the lattices, so it would be perfect to double the recipe.
hi betty, i'll be making your Pecan Pie recipe but i don't have self rising flour for the pie crust. i only have all purpose flour, may i please ask what is the recipe for the pie crust if i'll be using all purpose flour?
@MommyNiMatty You may convert all purpose flour to self-rising as follows: For each cup of all purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. I hope you enjoy the pecan pie!
@bettyskitchen Hello again miss betty, thank you very much for the measurements. i made your Fabulous Pecan Pie this morning and its so yummy. i did all the tips you suggested, the cornmeal...the wax paper on the table...the fluting. i loved doing the fluting and enjoyed it very much. Thank you for sharing these to all of us. More Power to you & your family.
if i make this today, can i use it for tomorrow? i want to make the shell today so i can just put the filling in tomorrow and just snap it in the oven. thanks =)
@crazy4llamas Yes, it is great to make it today and bake it tomorrow. The important thing is to cover it well with plastic wrap or aluminum foil to keep it nice and moist in the refrigerator overnight.
What an amazing receipe, I really enjoy everysingle one of your videos, its always a pleasure when I'm planning a special dinner to look through your lovely channel. I will definitely try your 40 year old pecan pie receipe. Take care
Hi Betty. I absolutely love your recipes (and your sweet accent). I was wondering if it is necessary to use that much butter. Id like to bake pies often but am concerned about the level of fat. Will it affect the crust too much if we used half the butter and used more water?
Thank you for all your tips and advice. You are truly an excellent chef and teacher : )
@jemali85 Hi Jem, Pie crusts, by definition, have a lot of fat. You can try to cut down on the butter and use more water; the dough just needs to be workable and to bake well for your pie.
Thanks for this wonderful recipe Betty. I think you should of been a cooking teacher. I'm only 13 and I have cooked so many things almost everything I know about cooking I learned from you. You truly are a role model.
@yourloverisdead97 Dear Skye, Thanks for your lovely message! I really appreciate your loyalty and support of bettyskitchen. I am glad you are finding recipes that you like!
I like your recepies very much, i tryed the muffins recepie and all my family and friens love it. Thank you i will try for sure the pie. Hello from Roumania, Laura
@KissHope Most of my kitchen equipment dates back to the early 70's; the measuring spoon I used here is a little newer; it's probably only about 10 years old!
Hey betty you're really amazing. I am a collage student and I just started getting in to cooking. My mom and grandma are helping me with east asian dishes and now I am so glad that I have found you to help me with western ones.
Thank you Betty! Your recipes remind me of what my grandma used to make when I was a child ....I could never remember how to do them so thanks for showing us!
Thanks . I have finally found a woman i can cook with, i'm some what of a vegetarian.. I'm new to your site .. So on these cold winter night's ,i'll go though your videos and see what i can find.. your doing just great :)
I tried this recipe for the school where I teach English here in Brazil and they loved it!!! By the way I used the plain pie crust for the pumpkin pie and it was a big hit both with the students and with other teachers who had never seen pumpkin pie before. I just could not imagine Thanksgiving without pumpkin pie!! The first time I tried it I was working on cruise ships and we had a lovely Thanksgiving Dinner while the ship was in New England.
I made this for my keish! I used 1 cup wholemeal plain flour and 1 cup white. This is a good recipe! Thank you!!!!!!!!! Am so grateful!!!!! Using a fork is easier too. I always did it with my hands, and you method helps cut back the fridge time.
hi betty! i made this pie crust for my apple pie the other day and it turned out so yummy! i'd never thought such simple recipe could yield an excellent taste. i didn't even use a rolling pin *gasp* i just dump it in the pan and spread it out with my hands. it may have affected the texture a lil' bit but whatever they still came out great :)
I am not sure when she is going to reply to you but let me tell you something, the key for a perfect pie is to have the butter as cold as possible and that is the reason we use cold water. we shouldn't let the butter melt if you do then it is not pie.if your butter is melting, refrigate it for 10-20 mints.i hope that helps :)
@novaface The key to having a workable pie crust is to keep everything cold. Use cold butter, and if the recipe calls for water, use ice water. Otherwise, the pie crust will stick to the board or counter when you roll it out, and it will be impossible to manage.
Hi @bettyskitchen, I never thought making a pie crust is as easy as this (i'm a beginner at cooking) and I love the taste! I made this a while ago for your Fall Favorite Fried Apple Pies and they're delicious! Thank you Betty!
Hi @bettyskitchen, can i use this as a substitute to the pre-made pie crust circles you used in Betty's Fall Favorite Fried Apple Pies? because it's hard to find a pre-made pie crust in our area. will it taste exactly the same as the pre-made? thank you in advance.
i have another question (sorry for asking too many questions) can I use All Purpose Flour instead of Self-rising flour? I'm not sure if the quality of the crust would have a big difference...
... and also on your Fall Favorite Fried Apple Pies, can i use olive oil or any cooking oil (like putting the olive oil in a spray bottle) to grease the baking pan? which among the two oil would you prefer? thank you.
@ninjatot Yes, you may use all-purpose flour in this recipe. It will make very little difference. If you want to convert it to self-rising flour, then for each cup of plain flour, add 1 1/2 teaspoons baking powder and 1/4 to 1/2 teaspoon salt. For the fried pies, yes, you can use cooking oil. I would choose peanut oil, because it has a higher smoking point that olive oil.
Thank-you for saving my life. I have to bake for my wife this week end and you have given me the confidence to do it. You make it look so easy and explain it so well. Please post more well done.
Hi I've done a lot of your recipes you've seem to have one for everything I need,and there great!! But I have a question I'm going to make this crust for apple pie and you said put holes in the crust if I'm going to bake it right away. But in your apple pie filling you said make sure your crust does not have holes what do I do???
@theATHEISTmind You will need to put holes in the crust if you are baking the crust alone, and then filling it with something like chocolate pie filling. If you are actually baking your filling along with the crust, you do not want holes in the crust, because the filling will leak through to the bottom of the pie plate and stick.
Can I make the crust the night before? If so how can I keep it. Would I still need to use the fork the next day? Your videos and recipes are really great, thank you for sharing them.
@ashleybunify Yes, you can make the crust the night before. You still need to make holes in it with a fork, either the night before or the next day, if you are baking it unfilled. If it is baked with the filling it it, you don't need to use the fork on it.
@bettyskitchen Thank you Betty. I am fascinated by some of the American holiday traditions. My husband & I are hoping to visit soon but will definitely have a pumpkin pie this Halloween :)
i always keep trying, i'm only eleven but if i keep trying i guess i can be a great cook when i grow up :) can you please tell me where to buy the pre-crumbed graham? thanks ;)
@AquaClarisse I can easily find them at my local grocery store, Kroger. If you can't find the crumbs, put graham crackers in a plastic bag and crush them with a rolling pin until they are very fine.
You gave a great tip here, Betty. To go on from the mixture being pea-sized to being more like cornmeal. Too many recipes say to stop when it's pea-sized, which makes for difficult rolling.
I love making pies. (Oddly, I don't like eating them. I just give them away!) Your video and style is one of the most sensible ones I've seen in years. You don't rush the process, which many people try to do in their videos. Sometimes, good food just takes time and patience. Great job, Miss Betty!
You make this look so easy, but my pie crusts never come out right, either too crumbly, too heavy,or dry, too something, but for sure not right. If I don't have butter, can oil be used ?
hi betty i am 10 yrs and i love your video's there so awsome and i am going to make a pie with your pie crust recipe it is a friday and i can't go to school because i have a filed trip but noone gave me the form so i stayed home and i was going to do a suprise for my mom, my sister, my older brother,and my younger brother,and my uncle and i am going to make apple pie so thanks soooooooooooooooooooooo much :)
Hello miss Betty,just have one question,if you are making pie crust for... 4,and you have already SERVED 2 pies,with the other 2 pies left...after being made with homade pie crust,is it ok to put the other 2 in the freezer and save them? or will the crust get to hard..after being homemade ?
Becasue there is a difference between store bought pie crust, and homemade. Example..for store bought,after making pie,you can put in the freezer for later on. How ever being made with homemade style,there could be a difference after freezing pie,thats why i ask,thanks.
Thank you so much for your videos. I've just subscribed and plan to try many of these recepies! I have tried for yrs. to make the pie crust right, but had not been taught and couldn't find anyone that still makes them homemade. This is so special. Thankyou for your videos.
Thanks Betty! I'm a 23 year old guy and I just baked my first pie in my life. Sure it was just a chocolate cream pie, but your pie crust video helped me out a lot!
Thanks Betty! You made it very simple! I was making a apple pie for my in laws and was very worried about the crust! lol I love how you make things 1.easy 2.you think out of the box 3. remember everything 3. and make things homemade....you're the best!!!!
I am the baker in my family an I always make about 15 sweet potato pies for Thanksgiving for everybody. I ALWAYS wanted to do my own crust instead of buying the crust. You have made it so simple and easy! Do I have to put whole in the crust if I am making sweet potato pie?
No, you do not need to prick the uncooked pie crust with a fork. Your pie would be done just like my pumpkin pie--just pour the filling in and bake! Thanks for asking!
I have a rule that I will not break. I eat anything I want, but I only eat small portions. Plus, I work out at the gym 4 times a week. I have done this all my adult life, and it has worked for me.
Hi Betty:
Should the dough be refrigerated an hour or so before rolling it?
Also, can it be rolled on a clean countertop without the wax paper?
Thanks!
alang13 2 months ago
@alang13 Yes, it is better to refrigerate the dough for an hour or so. You may just use your countertop, but, if the dough gets stuck, there's nothing like having it on waxed or parchment paper! ( Flour the counter generously.)
--Betty :)
bettyskitchen 2 months ago
Great video! Very informative! :)
safetypinz04 2 months ago
nice technique here ms. betty! my crust is always a failure so i always had to do something to it but i think it will gonna be beautiful the next time with your technique! thanks so much! i am plannin to try making an apple pie!
fdposa 2 months ago
Hi Betty, What if I have all-purpose flour? Can I add something to make it work?
RubyEthridge 2 months ago
@RubyEthridge For each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
--Betty :)
bettyskitchen 2 months ago
Hi Ms. Betty just a quick question what size dish did you use for this video?
johnkreston 2 months ago
@johnkreston It is 9 1/2 inches across.
--Betty :)
bettyskitchen 2 months ago
Can I use two knives to cut in the fat? I can't find pastry blenders and a fork is hard to cut in the fat.
Louise4251 2 months ago
@Louise4251 Yes, two knives will be fine!
--Betty :)
bettyskitchen 2 months ago
gorgeous crust technique
alexhunt321 2 months ago
Dear Betty, Can I just mix the self-rising flour and butter stick with my hands just to make it a little quicker ?
Xxnattichic123xX 3 months ago
@Xxnattichic123xX Yes, you may do that on this pie crust.
--Betty :)
bettyskitchen 3 months ago
Comment removed
Xxnattichic123xX 3 months ago
Great! I am going to try this for Thanksgiving pies! Thank you Betty for your help!
perezkj 3 months ago
I just do the butter and flour bit with my fingers, home ec thing
AwokenByVampires 3 months ago
dear betty, if i want to make this ahead of time, can i wait to fluke the pie crust or do i need to do i the same day
bananafizz885 3 months ago
@bananafizz885 You may do it at any time, but it needs to be at room temperature.
--Betty :)
bettyskitchen 3 months ago
Very neat way to roll it out with wax paper and transfer to the pie pan! Love the video thanks!
1SocialOutcast 3 months ago
How many grams of butter is one stick?
891krish 3 months ago
@891krish 1 stick of butter = 113.5 grams.
--Betty :)
bettyskitchen 3 months ago
Dear Betty, I love this recipe. The filling for this pie crust is gonna be the pumpkin pie filling. One question how long do these pie crust keep cause I want to make it ahead of time.
Louise4251 4 months ago
@Louise4251 You may refrigerate it for about 2 or 3 days. You may freeze it (well wrapped) for a couple of months.
--Betty :)
bettyskitchen 4 months ago
Can I use regular flower instead of self rising flower
brittneydargusch21 4 months ago
@brittneydargusch21 Yes, that will be fine. If you want to convert regular flour to be equivalent to self-rising, then for each cup of plain, all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
--Betty :)
bettyskitchen 4 months ago 4
I love your recipes, would love to know if you have a video clip of how to make pumpkin cheese cake pie... Thanks for all the nice recipes.
SaharHawasli48 4 months ago
@SaharHawasli48 I don't think I have posted that recipe. You can probably find a good recipe for it on YouTube or some cooking site on the internet.
--Betty :)
bettyskitchen 4 months ago
How much would 1 1/2 cups of flour equal to in grams ? Love your recipes, and your accent :D
EvaLily101 4 months ago
@EvaLily101 Hi! 1.5 cups flour = 187.5 grams.
--Betty :)
bettyskitchen 4 months ago
@bettyskitchen Thanks so much ! :)
EvaLily101 4 months ago
Comment removed
EvaLily101 4 months ago
Hi Betty, I love your channel! I just started baking and I was wondering if you could check out my blogg @ whatsbaking-stephanie.blogspot.com I would reallu appreciate it! Thank you!
angeliquesteph 5 months ago
I like her accent
Oedipus58921 5 months ago
@Oedipus58921 Thanks,
--Betty :)
bettyskitchen 5 months ago
I subbed you too awesome not to love you sooo much Betty
sarabeth1410 5 months ago
@sarabeth1410 Thanks for the sub and for the kind comments!
--Betty :)
bettyskitchen 5 months ago
Thank you so much for this your a super star. WE LOVE YOU BETTY!!!!! xx
Gemmalouiselea 5 months ago
@Gemmalouiselea You are welcome for the video. Thanks for your lovely comment!
--Betty :)
bettyskitchen 5 months ago
Hi Betty, if I wanted to make a pie with a lattice top would I double this recipe?
Thanks
TheCakeMaster2000 5 months ago
@TheCakeMaster2000 Yes. You would need one full recipe for the bottom crust, and you would need quite a lot of dough to make the lattices, so it would be perfect to double the recipe.
--Betty :)
bettyskitchen 5 months ago
hi betty, i'll be making your Pecan Pie recipe but i don't have self rising flour for the pie crust. i only have all purpose flour, may i please ask what is the recipe for the pie crust if i'll be using all purpose flour?
MommyNiMatty 6 months ago
@MommyNiMatty You may convert all purpose flour to self-rising as follows: For each cup of all purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. I hope you enjoy the pecan pie!
--Betty :)
bettyskitchen 6 months ago
@bettyskitchen Hello again miss betty, thank you very much for the measurements. i made your Fabulous Pecan Pie this morning and its so yummy. i did all the tips you suggested, the cornmeal...the wax paper on the table...the fluting. i loved doing the fluting and enjoyed it very much. Thank you for sharing these to all of us. More Power to you & your family.
MommyNiMatty 5 months ago
@MommyNiMatty Thanks for your wonderful feedback! I appreciate it so much!
--Betty :)
bettyskitchen 5 months ago
Lots of great tips for someone just starting to learn to make homemade crust. Thanks!
rachevans14 6 months ago
@rachevans14 You're very welcome!
--Betty :)
bettyskitchen 6 months ago
Could I use margarine instead of butter? Also what size pie plate did you use? Thanks.
raiyajessa1 6 months ago
@raiyajessa1 Yes, margarine is fine in place of the butter. I used a 9-inch pie plate.
--Betty :)
bettyskitchen 6 months ago
@iSimplifying Thanks for your lovely comment! I really appreciate it!
--Betty :)
bettyskitchen 6 months ago
Betty, your video really helped me out today! Thank you!
23SarahBeth 6 months ago
@23SarahBeth You're welcome! Thanks for your nice comment!
--Betty :)
bettyskitchen 6 months ago
can i use this dough for a springform pan?
SuperJoeka 6 months ago
@SuperJoeka Yes, that would work great!
--Betty :)
bettyskitchen 6 months ago
if i make this today, can i use it for tomorrow? i want to make the shell today so i can just put the filling in tomorrow and just snap it in the oven. thanks =)
crazy4llamas 6 months ago
@crazy4llamas Yes, it is great to make it today and bake it tomorrow. The important thing is to cover it well with plastic wrap or aluminum foil to keep it nice and moist in the refrigerator overnight.
--Betty :)
bettyskitchen 6 months ago
my grandmother used crisco shortening for her pies and biscuits
nancydrew5 7 months ago
@nancydrew5 I like to use Crisco sometimes. I use butter or oil usually; any shortening will work.
--Betty :)
bettyskitchen 7 months ago
What an amazing receipe, I really enjoy everysingle one of your videos, its always a pleasure when I'm planning a special dinner to look through your lovely channel. I will definitely try your 40 year old pecan pie receipe. Take care
Julia
juju01407 7 months ago in playlist Random
@juju01407 Thanks for your lovely comment! I really appreciate it!
--Betty :)
bettyskitchen 7 months ago
Can I just press the dough into my pie pan instead of rolling it out?
110cottoncandy 7 months ago
@110cottoncandy Yes, that works well with this pie crust.
--Betty :)
bettyskitchen 7 months ago
Hi Betty. I absolutely love your recipes (and your sweet accent). I was wondering if it is necessary to use that much butter. Id like to bake pies often but am concerned about the level of fat. Will it affect the crust too much if we used half the butter and used more water?
Thank you for all your tips and advice. You are truly an excellent chef and teacher : )
Jem
jemali85 7 months ago
@jemali85 Hi Jem, Pie crusts, by definition, have a lot of fat. You can try to cut down on the butter and use more water; the dough just needs to be workable and to bake well for your pie.
--Betty :)
bettyskitchen 7 months ago
Thanks for this wonderful recipe Betty. I think you should of been a cooking teacher. I'm only 13 and I have cooked so many things almost everything I know about cooking I learned from you. You truly are a role model.
Skye
yourloverisdead97 8 months ago
@yourloverisdead97 Dear Skye, Thanks for your lovely message! I really appreciate your loyalty and support of bettyskitchen. I am glad you are finding recipes that you like!
--Betty :)
bettyskitchen 8 months ago
I like your recepies very much, i tryed the muffins recepie and all my family and friens love it. Thank you i will try for sure the pie. Hello from Roumania, Laura
adrianispas70 9 months ago
@adrianispas70 Hi Laura! Thanks for the great feedback! I really appreciate it!
--Betty :)
bettyskitchen 9 months ago
I keep forgetting to ask you how old your measuring spoons are? Seems I remember these from the early 70's? Love them.
KissHope 9 months ago
@KissHope Most of my kitchen equipment dates back to the early 70's; the measuring spoon I used here is a little newer; it's probably only about 10 years old!
--Betty :)
bettyskitchen 9 months ago
Hey betty you're really amazing. I am a collage student and I just started getting in to cooking. My mom and grandma are helping me with east asian dishes and now I am so glad that I have found you to help me with western ones.
Thanks!!<3
shes4hoursback 9 months ago
@shes4hoursback Thanks for your lovely comment! I am glad you are finding some recipes that you enjoy!
--Betty :)
bettyskitchen 9 months ago
Thank you Betty! Your recipes remind me of what my grandma used to make when I was a child ....I could never remember how to do them so thanks for showing us!
cbet0502 9 months ago
@cbet0502 You are very welcome! I hope you enjoy the pie crust!
--Betty :)
bettyskitchen 9 months ago
is this suitable for a crust for a quiche?
asdfoiyn 10 months ago
@asdfoiyn Yes, this pie crust is perfect for quiche.
--Betty :)
bettyskitchen 10 months ago
Can we substitute the butter with vegetable shortening?
nimarocks1 1 year ago
@nimarocks1 Yes, you may use vegetable shortening in place of the butter.
--Betty :)
bettyskitchen 1 year ago
what a beautiful looking pie crust
bowler8 1 year ago
Betty Thankyou for being you! You are like the mother I don't have. I constantly come to your site for help, you have never let me down.
God Bless
Jane in Canada
pillpusher2007 1 year ago 2
Thanks so much Betty. The wax paper was just genius.
NewMeNow2000 1 year ago
thanks so much for showing this. i wanna learn to make all this stuff but my mom is not a very good baker. thank u Betty. God bless u.
marrylu 1 year ago
beautiful..thank you!
lanarv 1 year ago
Thanks . I have finally found a woman i can cook with, i'm some what of a vegetarian.. I'm new to your site .. So on these cold winter night's ,i'll go though your videos and see what i can find.. your doing just great :)
rebent1016 1 year ago
Great!!!!!!!!Thanks a lot for the video!!!!!! You are a perfect chef!
Elle85na 1 year ago
can I use this recipe for apple pie bottom and top crust?thanks
rk097 1 year ago
@rk097 Yes, it would be great--just don't pierce the bottom and sides. Pour your pie filling in, cover with your top crust, and then bake.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen thanks
rk097 1 year ago
I tried this recipe for the school where I teach English here in Brazil and they loved it!!! By the way I used the plain pie crust for the pumpkin pie and it was a big hit both with the students and with other teachers who had never seen pumpkin pie before. I just could not imagine Thanksgiving without pumpkin pie!! The first time I tried it I was working on cruise ships and we had a lovely Thanksgiving Dinner while the ship was in New England.
Thanks ever so much Betty!!!!
Warmest greetings!!
theohaeck 1 year ago
@theohaeck Thanks for your lovely comment! It's nice to get your wonderful feedback! Thank you so much!
--Betty :)
bettyskitchen 1 year ago
I made this for my keish! I used 1 cup wholemeal plain flour and 1 cup white. This is a good recipe! Thank you!!!!!!!!! Am so grateful!!!!! Using a fork is easier too. I always did it with my hands, and you method helps cut back the fridge time.
queeniebee237 1 year ago
@queeniebee237 Thanks for your wonderful feedback! I appreciate it so much!
--Betty :)
bettyskitchen 1 year ago
@queeniebee237 Quiche
bowler8 1 year ago
@bowler8
Thanks
queeniebee237 1 year ago
whats wrong with the utensils god gave you...your hands
bowler8 1 year ago
@bowler8
I have very warm hands, not ideal for what I would be trying to make in this instance, so the fork and ice water really allow me to do it last minute
queeniebee237 1 year ago
handling it too much
bowler8 1 year ago
betty i just made ur pie..its the first time i tried to make a pie..it came out so perfect..everybody in my home loved it. thanks..im ur fan now
rabia409 1 year ago
@rabia409 Thanks for your great feedback! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
Hi Beety, Your video is great. Im gonna try this. Thank you for sharing. Hope to see more
babeyummy 1 year ago
Hi Beety, Your videa is great. Im gonna try this. Thank you for sharing. Hope to see more
babeyummy 1 year ago
hi betty! i made this pie crust for my apple pie the other day and it turned out so yummy! i'd never thought such simple recipe could yield an excellent taste. i didn't even use a rolling pin *gasp* i just dump it in the pan and spread it out with my hands. it may have affected the texture a lil' bit but whatever they still came out great :)
nisyz 1 year ago
@nisyz Thanks for the great feedback! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
No need to refrigerate before rolling?
fitzz1971 1 year ago
@fitzz1971 No. You may, but it's not necessary.
--Betty :)
bettyskitchen 1 year ago
i thought this was betty crocker's pie recipe at first
thelemonberry 1 year ago
posted. with pumpkin pie recipe ;)
ideagirlconsulting 1 year ago
Oh my goodness Betty! You're my savior. haha (:
BebeGrudge 1 year ago
Hi Betty'... Will this recipe work for the pie (crust) for your turkey pot pie?
210quinn 1 year ago
that pastry blender doesn't look like its helping u! :)
CT2507 1 year ago
thank you batty
janet2902 1 year ago
Hi Betty! I have a question
Can you use all purpose flower instead of self rising?
Thanks!
radarsada 1 year ago
@radarsada Yes, for each cup of all purpose flour, add 1 1/2 teaspoons baking powder and 1/4 to 1/2 teaspoon salt.
--Betty :)
bettyskitchen 1 year ago
Hi Betty, I have a question-
Instead of using cold butter, can I use either room-temperature or melted?
It seems like it would be a bit easier, but i'm not so sure
novaface 1 year ago
@novaface
I am not sure when she is going to reply to you but let me tell you something, the key for a perfect pie is to have the butter as cold as possible and that is the reason we use cold water. we shouldn't let the butter melt if you do then it is not pie.if your butter is melting, refrigate it for 10-20 mints.i hope that helps :)
revert20071 1 year ago
@novaface The key to having a workable pie crust is to keep everything cold. Use cold butter, and if the recipe calls for water, use ice water. Otherwise, the pie crust will stick to the board or counter when you roll it out, and it will be impossible to manage.
--Betty :)
bettyskitchen 1 year ago
Hi @bettyskitchen, I never thought making a pie crust is as easy as this (i'm a beginner at cooking) and I love the taste! I made this a while ago for your Fall Favorite Fried Apple Pies and they're delicious! Thank you Betty!
myshemay 1 year ago
@myshemay Thanks for the great compliment!
--Betty :)
bettyskitchen 1 year ago
Hi @bettyskitchen, can i use this as a substitute to the pre-made pie crust circles you used in Betty's Fall Favorite Fried Apple Pies? because it's hard to find a pre-made pie crust in our area. will it taste exactly the same as the pre-made? thank you in advance.
ninjatot 1 year ago
@ninjatot Yes, you definitely can use this. It will be better than the pre-made--I just used those for convenience.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen great! thanks!
i have another question (sorry for asking too many questions) can I use All Purpose Flour instead of Self-rising flour? I'm not sure if the quality of the crust would have a big difference...
... and also on your Fall Favorite Fried Apple Pies, can i use olive oil or any cooking oil (like putting the olive oil in a spray bottle) to grease the baking pan? which among the two oil would you prefer? thank you.
ninjatot 1 year ago
@ninjatot Yes, you may use all-purpose flour in this recipe. It will make very little difference. If you want to convert it to self-rising flour, then for each cup of plain flour, add 1 1/2 teaspoons baking powder and 1/4 to 1/2 teaspoon salt. For the fried pies, yes, you can use cooking oil. I would choose peanut oil, because it has a higher smoking point that olive oil.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen thanks for the tips! i'm jotting it down now. i'm learning so much from your channel! i'll now shop for the ingredients tomorrow..
ninjatot 1 year ago
wow that was a beautiful pie crust
cucmberflower 1 year ago
Thank-you for saving my life. I have to bake for my wife this week end and you have given me the confidence to do it. You make it look so easy and explain it so well. Please post more well done.
cupomash2 1 year ago
@cupomash2 Thanks for your sweet comment!
--Betty :)
bettyskitchen 1 year ago
Oh! Okay thanks and keep up the good work!
theATHEISTmind 1 year ago
Hi I've done a lot of your recipes you've seem to have one for everything I need,and there great!! But I have a question I'm going to make this crust for apple pie and you said put holes in the crust if I'm going to bake it right away. But in your apple pie filling you said make sure your crust does not have holes what do I do???
theATHEISTmind 1 year ago
@theATHEISTmind You will need to put holes in the crust if you are baking the crust alone, and then filling it with something like chocolate pie filling. If you are actually baking your filling along with the crust, you do not want holes in the crust, because the filling will leak through to the bottom of the pie plate and stick.
--Betty :)
bettyskitchen 1 year ago
is this pie crust suitable for chicken pot pie?
ciwowo 1 year ago
@ciwowo Yes, it is wonderful with chicken pot pie--perfect!
--Betty :)
bettyskitchen 1 year ago
Can I make the crust the night before? If so how can I keep it. Would I still need to use the fork the next day? Your videos and recipes are really great, thank you for sharing them.
ashleybunify 1 year ago
@ashleybunify Yes, you can make the crust the night before. You still need to make holes in it with a fork, either the night before or the next day, if you are baking it unfilled. If it is baked with the filling it it, you don't need to use the fork on it.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen Thank you Betty. I am fascinated by some of the American holiday traditions. My husband & I are hoping to visit soon but will definitely have a pumpkin pie this Halloween :)
ashleybunify 1 year ago
i always keep trying, i'm only eleven but if i keep trying i guess i can be a great cook when i grow up :) can you please tell me where to buy the pre-crumbed graham? thanks ;)
AquaClarisse 1 year ago
@AquaClarisse I can easily find them at my local grocery store, Kroger. If you can't find the crumbs, put graham crackers in a plastic bag and crush them with a rolling pin until they are very fine.
--Betty :)
bettyskitchen 1 year ago
Best tutorial EVER!! Epic! Thank you.
Saintpistolwhip 1 year ago
betty can you tell me what size pie dish you are using?
N01girlN01girl 1 year ago
You gave a great tip here, Betty. To go on from the mixture being pea-sized to being more like cornmeal. Too many recipes say to stop when it's pea-sized, which makes for difficult rolling.
I love making pies. (Oddly, I don't like eating them. I just give them away!) Your video and style is one of the most sensible ones I've seen in years. You don't rush the process, which many people try to do in their videos. Sometimes, good food just takes time and patience. Great job, Miss Betty!
wheresmylife 1 year ago
You make this look so easy, but my pie crusts never come out right, either too crumbly, too heavy,or dry, too something, but for sure not right. If I don't have butter, can oil be used ?
Stillyoungat49 1 year ago
@Stillyoungat49 Yes, oil will be fine!
--Betty :)
bettyskitchen 1 year ago
Can you tell me please how can make it with apples?for example i put only apples or and sth else?you know apple pie
fakidomita 1 year ago
hey betty thanks for such a nice recipe love it.
uzbaha123456 1 year ago
@uzbaha123456 You are welcome! I hope you enjoy the recipe!
--Betty :)
bettyskitchen 1 year ago
hi betty i am 10 yrs and i love your video's there so awsome and i am going to make a pie with your pie crust recipe it is a friday and i can't go to school because i have a filed trip but noone gave me the form so i stayed home and i was going to do a suprise for my mom, my sister, my older brother,and my younger brother,and my uncle and i am going to make apple pie so thanks soooooooooooooooooooooo much :)
littlemisssunshin456 2 years ago
I hope your apple pie turned out great! I am proud of you for undertaking such a complicated task!
--Betty :)
bettyskitchen 2 years ago
Hello miss Betty,just have one question,if you are making pie crust for... 4,and you have already SERVED 2 pies,with the other 2 pies left...after being made with homade pie crust,is it ok to put the other 2 in the freezer and save them? or will the crust get to hard..after being homemade ?
KcLegendary 2 years ago
Becasue there is a difference between store bought pie crust, and homemade. Example..for store bought,after making pie,you can put in the freezer for later on. How ever being made with homemade style,there could be a difference after freezing pie,thats why i ask,thanks.
KcLegendary 2 years ago
You can freeze them the same.
--Betty :)
bettyskitchen 2 years ago
Yes, you can freeze your leftover pie crust for later. Just thaw them as use as is they were freshly made!
--Betty :)
bettyskitchen 2 years ago
Thank you so much for your videos. I've just subscribed and plan to try many of these recepies! I have tried for yrs. to make the pie crust right, but had not been taught and couldn't find anyone that still makes them homemade. This is so special. Thankyou for your videos.
yoli
ycn59 2 years ago
You are very welcome for the videos! I appreciate your comment!
--Betty :)
bettyskitchen 2 years ago
Thanks Betty! I'm a 23 year old guy and I just baked my first pie in my life. Sure it was just a chocolate cream pie, but your pie crust video helped me out a lot!
AnimalChin24 2 years ago
Thanks for your lovely comment and for the great feedback!
--Betty :)
bettyskitchen 2 years ago
Hi Betty you are so pretty making the pie crust.
I learn something from you today using the wax
paper covering the dough. When I rolled out the
flour dough it would stick on the roller pin and now
I know to use the wax paper. Beautiful pie crust.
I will have to try this when I make my Pumpkin pie. I saw your other video of the turkey and that's the way I do my turkey with salt and butter.
I was worried that you were going to stain your
beautiful blouse not wearing an apron.
chuchu7s 2 years ago
You always have the sweetest comments! Thanks for watching my videos. I am glad that you find things you can use in them!
--Betty :)
bettyskitchen 2 years ago
what kind of butter should i use. salated or unsalted
jenniexpark 2 years ago
I use salted butter. Thanks for your question!
--Betty :)
bettyskitchen 2 years ago
I use salted for all cooking! =D
reboobyq 2 years ago
I do, too!
--Betty :)
bettyskitchen 2 years ago
Thanks Betty! You made it very simple! I was making a apple pie for my in laws and was very worried about the crust! lol I love how you make things 1.easy 2.you think out of the box 3. remember everything 3. and make things homemade....you're the best!!!!
kristandeak 2 years ago
Thanks for your lovely comment! I love cooking for people like you! Thanks again,
--Betty :)
bettyskitchen 2 years ago
You are very welcome! Thanks for your kind comment!
--Betty :)
bettyskitchen 2 years ago
I like your wax paper technique, I'll try it next time I do a pie!
dawesbiker 2 years ago
Pie crusts are always a little messy, but I think the waxed paper makes it a little more manageable! Thanks for your comment!
--Betty :)
bettyskitchen 2 years ago
I am the baker in my family an I always make about 15 sweet potato pies for Thanksgiving for everybody. I ALWAYS wanted to do my own crust instead of buying the crust. You have made it so simple and easy! Do I have to put whole in the crust if I am making sweet potato pie?
utopiad4 2 years ago
No, you do not need to prick the uncooked pie crust with a fork. Your pie would be done just like my pumpkin pie--just pour the filling in and bake! Thanks for asking!
--Betty :)
bettyskitchen 2 years ago
Girl I LOVE that Bracelet you have on...And the recipe is nice also :-)
utopiad4 2 years ago
Thanks,..., and thanks!
--Betty :)
bettyskitchen 2 years ago
How do you keep your body shape while being an awesome chef?
cstrcmp 2 years ago
I have a rule that I will not break. I eat anything I want, but I only eat small portions. Plus, I work out at the gym 4 times a week. I have done this all my adult life, and it has worked for me.
--Betty :)
bettyskitchen 2 years ago
Is muffin able to be bake in the toaster?
WaltDisneySG 2 years ago
If you are asking about the pie crust being baked in a toster oven, yes, I think you could get that to work--Betty :)
bettyskitchen 2 years ago
Thank's for shaing !!! great vid
ladyluv1000 2 years ago