Perfect Pie Crust (with pictures) + Directions for Apple Pie -

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:

Perfect Pie Crust with Pictures (Because They Might Be Helpful)

Apple Mixture

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

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Kind of like playdough. Make sure it isn’t too sticky; if it gets that way, add a bit of flour.

3. Form in ball (two balls if you’re doubling) and roll out on well-floured counter with well-floured rolling pin

Periodically add flour under your crust so it doesn’t stick to the counter.

Roll it until it is about 3/4in diameter larger than your pie plate (9″). It should be a little less than 1/4in thick.

Roll it onto your rolling pin. It makes it easier to transfer to the plate.

Unroll it on to your plate

Ta-daaa! If you need to do any patching and smoothing, just use a little water as glue. Then, add your apple mixture.

Roll out the next crust like the first one, and unroll it on top of your apples.

Crimp the edges

Trim the excess dough. Turn them into cookies if you don’t want to waste it.

Cut vent holes

Easy and time consuming as pie!

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