Perfect Pie Crust Recipe: Nana's Secret Recipe and Tips!
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Uploader Comments (NanasCookery)
All Comments (17)
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Did you use both halves of the dough for the bottom part? Or did you save it for the top?
PS: I cannot wait to try this! Thanks!
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I love these video it was really easy to fallow :)
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Well, shoot. I just had to unlearn whatI THOUGHT I knew about crust. Like, the cold water is to keep the solid fats (i.e. butter) from melting. Canola is pretty much already melted, so that theory goes out the window. Hmmm. I've got some nice Cuban squash (also called calabaza - think pumpkin, only better) that I've got to bake up into pies - I've got to give this crust a try, because, frankly, the flour/butter method I've been using is a bit of a pain.
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BTW - You're a video natural.
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I'm so glad your grandchildren talked you into doing this. I'm terrible at making pie crust so I'm looking forward to trying this. I love that you remind us that it doesn't have to be perfect! :) I have subscribed and look forward to more videos. God bless!
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very good :)
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thanks for the advise
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@NanasCookery My boys really love it... and they get mad when i mess it up
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can u use Crisco and melt it for the pie crust
Dakotahraine1 3 months ago
@Dakotahraine1
I would not. I'm not a chemist ,but Crisco is solid at room temp and oil is a liquid. I don't think it's worth it to try this substitution.If you really love the shortetning,just find a recipe that uses it. I do use Crisco but not for pie crust.thanks for watching!
NanasCookery 3 months ago
Thank you for making this. It is very helpful.
mtnm459 3 months ago
@mtnm459 You're welcome! I'm glad you like it!
NanasCookery 3 months ago
This is my Favorite Crust!
CookinCath 4 months ago
@CookinCath Mine too! :)
NanasCookery 3 months ago