You asked for it! Um, well, someone asked for it. And lookey here: a day without something to blog about. Perfect storm, my friends. It’s not that you can’t Google a million pie recipes, but why not trust me? I have mad pie skillz, and I know it.
My aunt taught me this recipe for apple about five years ago, and now I am the Chancellor of Pie Baking and Director of Dessert Consumption.
So, I bring to you:
© gourmetphotography / Dollar Photo Club
Perfect Pie Crust with Pictures (Because They Might Be Helpful)
1. For each pie, use about 6 large apples. It’s best to mix the types: northern spy, granny smith, macintosh, golden delicious, galas.
2. Peel and slice apples in large bowl.
3. Add about 1/2-1/3 C sugar per pie and 1/4-1/3C flour. Add at least a tsp of cinnamon.
For Each Crust (not each pie, so double for an apple pie)
- 1/2 C Crisco (not the butter flavor!)
- 1-1/3 C flour
- 1/2 tsp salt
- 3-4T ice cold water
1. Combine Crisco and flour and salt with pasty blender until it forms small, pea-sized granules
2. Then add water until dough will clump together. You may need a little more water, but use sparingly
3. Form in ball (two balls if you’re doubling) and roll out on well-floured counter with well-floured rolling pin
4. Bake for 45min to 1 hr at 375F. Pie is done when a knife pierces the apples easily.
Hints and Tips:
- Add an egg wash if you want it to be all golden and fancy
- Add a bit of cornstarch if you want the juices to be a bit thicker
- Use 5 pears and a granny smith for a pear pie
- Try apple pie spice instead of adding the spices listed
- Use a vegetable peeler or a paring knife to peel the apples if you don’t have a fancy contraption to do it
- If your crust breaks anywhere, use a little water as “glue” to piece it back together
- Use an apple slicer to cut your apples, then cut those slices in half
- If your crust starts to brown too quickly, open the oven, cover just the crust with tin foil, then continue to cook normally