How To Make Apple Pie Dough

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Basic Apple Pie Recipe

how to make my MOM’S APPLE PIE with BASIC PIE DOUGH recipe

Hi hi! Just popping in to share this recipe for a ‘basic’ apple pie. There are a fair few fun and fancy apple pie recipes on Cloudy Kitchen but this is basic one that I go back to time and time again. It has an easy homemade pie crust recipe, and is filled with slices of fresh apple. It’s basic, but a classic, and I just love it so much.

I made this when Nz Chef Josh Emett and his lovely wife Helen were in NYC, promoting Joshs new book, The Recipe. Its a collection of recipes from top chefs around the world – all the recipes look incredible, and the photography is so, so beautiful. Josh has some amazing restaurants back home in NZ, and does an incredible cooking segment on his IG stories, so we decided to join forces and make something together – an epic apple pie! My teeny NYC kitchen is a far cry from Joshs insane kitchen back in Auckland, but we made it work!

How To Roll Out Pie Crust

After the dough has chilled, start preparing your pie. Roll out the crust. Always use gentle force. You are not mad at the crust. When rolling dough out, always start from the center and work your way out in all directions, turning the dough with your hands as you go.

Turn, roll, turn, roll.

Roll the dough to fit a 9-inch pie dish. I typically roll the dough into a 12-inch circle so that there is enough crust to go up the edges of the dish and so I can trim and flute.

Do NOT be overwhelmed. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible. Be sure to read through additional tips and troubleshooting below. Let me know about your pie adventures!

  • Total Time:2 hours, 15 minutes
  • Yield:2 pie crusts
  • 6 Tablespoons unsalted butter, chilled and cubed
  • 3/4 cup vegetable shortening, chilled
  • 1/2 cup ice water

Recipes To Make With This Crust:

Homemade Apple Pie Fresh apples, tossed with sugar and spices, and baked into a buttery flaky crust!

Streusel Pumpkin Pie! Smooth, rich and flavourful pumpkin filling sits inside a buttery, flakey homemade pie crust and is topped with a crunchy pecan streusel topping. This is the perfect dessert to serve for Thanksgiving!

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How Do You Make The Apple Pie Filling

Making apple pie filling is really easy to do and will ensure your apple pie isnt a watery mess.

  • Peel your apples. Apples skin doesnt taste good in apple pie.
  • Core your apples using an apple corer or knife.
  • Slice into 1/2 wedges.
  • Combine your apples in a large saucepan with the butter and saute until the apples are warm. For extra flavor, you can brown your butter first then add in the apples.
  • Add in the first quantity of cider, sugar, honey, lemon juice and spices and saute until the apples are al dente
  • Combine your cornstarch with the cider to make a slurry. Add it to the mixture and continue cooking until thickened .
  • How To Make Apple Pie:

    Homemade Apple Pie: Easy Recipe and How to Make a Perfect ...
  • You start by preparing your pie crust. So in a large bowl, whisk together some flour and salt. Make a well in the center. Add in the milk and vegetable oil.
  • Stir the mixture together. Then transfer the dough onto a sheet of wax paper.
  • Gently knead it into a ball and divide into two parts. Roll each part in between two sheets of wax paper.
  • Fit one piece into your pie plate. Set the other aside for the top crust.
  • In another large bowl, toss together your apples, brown sugar, flour, and cinnamon. Spoon the apple mixture into your pie plate.
  • Top with the second pie crust. Seal and crimp the edges. Cut a few slits in the top crust for ventilation and bake for 45 minutes.
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    What Pie Crust Is Best For Apple Pie

    For the pie crust, you want to use two different types of pie crusts. Mealy dough, which is perfect for resisting liquids and baking up nice and crisp in the oven and flakey pie dough which is more tender, puffs up more and looks beautiful for the top crust.

    You can use mealy dough for the top crust if you want to but it will not flake as much or look as pretty but it will still taste delicious.

    Make both of your doughs the day before you need them or at least one hour. They need time to rest and allow the gluten to relax and the water to absorb into the flour before you roll it out.

    Homemade Buttery Flaky Pie Crust

    Today Im going to teach you everything you need to know about making the perfect buttery flaky pie crust. This is the one and only pie crust recipe I use. Its been passed down through generations. Stands the test of time. Old-fashioned, yet never out of style. Wins my heart every single time.

    There is nothing more satisfying than making a pie completely from scratch. From the golden crust to the juicy filling and everything in between. Pies are so damn tasty for one reason: theyre time consuming. This shouldnt scare you! It should intrigue you. Because if you can bake an exceptional homemade pie, congratulations. Youre a talented baker.

    Let me help you get there.

    As the base holding all of the pies contents, pie crusts flavor is in every single bite. Start with a solid crust and youre that much closer to pie-fection. !! Today were going to explore my pie crust recipe, preparation tips, how-tos, and troubleshooting.

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    How To Make Crazy Crust Apple Pie

    This pie is crazy easy to make. Perfect for when you want to make pie without all the fuss. Start with making the crust. Whisk together flour, sugar, baking powder, salt, melted butter, milk, and an egg. Pour the batter into a pie plate. Spoon the apple pie filling on top of the batter. Sprinkle with cinnamon sugar and bake.

    • I recommend having all the ingredients at room temperature before making. Combining cold eggs and milk with warm melted butter can cause the egg to curdle. Take the milk and eggs out of the refrigerator about 20 or 30 minutes before making the pie.
    • Can use any pie filling you prefer. I used apple, but this will work with any can of fruit pie filling.
    • Feel free to add some pecans or walnuts to the pie.
    • Can Crazy Crust Apple Pie be made in advance? Yes! You can make the pie ahead of time and store it in an air-tight container. It will keep 2 to 3 days.
    • Can Crazy Crust Apple Pie be frozen? Sure! You can freeze the baked pie for a quick treat later. Thaw on the countertop for about one hour before serving.

    How To Store Homemade Play Dough

    The Only APPLE PIE Recipe You’ll Need

    The key to keeping your homemade play dough in playable condition is to store it in an airtight container. It really can be anything that doesnt allow air in or out.

    How I store my play dough is dependent on what I have at home. Sometimes I store it in plastic baggies, sometimes I store it in plastic containers, and sometimes I store it in glass containers. It really just depends on what is within reach and available.

    Obviously some ways of storing play dough are prettier than others and its basically just however you want to store it. I love storing it in those little glass jars you can get from the Dollar Spot at Target. Or if you catch Hobby Lobby on a 50% off glass sale you can score some pretty cute glass jars really cheap.

    Note:If at any time your homemade play dough becomes dry, add a little bit of water and work it in to the mixture.

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    Homemade Pie Crust Recipe

      An easy tutorial on how to make your own homemade pie crust! This recipe uses just a few simple ingredients and turns out perfect every single time. This post also includes several different ways that you can use this pie crust recipe!

      Making your own pie crust should never be intimidating. In fact, if you have a good recipe and instructions its actually pretty easy.

      If youve been following me for a while youve probably seen this pie crust recipe at some point. But today I wanted to share this simple recipe with you again because its one that I use all of the time! Youll absolutely love this recipe because its:

      • Super flaky
      • Uses simple pantry staples you likely have on hand
      • Tastes better than anything that you can buy at the store

      Trust me when I say that youll never go back to buying store-bought pie crust again once you learn how to make your own!

      Use Cold Fat In Pie Crust

      Why the emphasis on temperature? Keeping your pie dough as cold as possible helps prevent the fat from melting. If the butter melts inside the dough before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers as explained above. Warm fats will lend a hard, crunchy, greasy crust instead of a nice tender flaky crust.

      I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is part frozen and very, very cold. For shortening? Just keep it in the refrigerator.

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      Simple Angled Pie Crust Crimp

      A relative of the scallop edge, but with a slightly less dramatic effect, the simple angled crimp adds a little flair to any pie. To achieve this look, push down and out with your thumb while pushing in against the outer edge with the index finger of your other hand to make an angled, even pie crust crimp that seals the pie without being too showy.

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    • How To Make The Best Strawberry Pie

      How to Make the Perfect Apple Pie Crust (Every Time ...

      Looking for a simple and humble pie? Youve found it. Its filled with fresh, sweet strawberries coated in a light strawberry glaze. A glaze thats just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out out onto the plate. Its not perfect we love that. Not to mention, those stray strawberries are perfect for swiping through some lightly whipped cream.

      This pie is a breeze to make. There are two parts to this recipe the pie shell and the strawberry filling.

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      How To Make Our Favorite All

      Weve been making pie crust the same way in our kitchen for years. We cut butter into flour until the butter and flour look crumbly and have pieces of butter the size of peas. Then, we add just enough water to form the dough into a ball. That was until we found a better way. A homemade pie crust recipe, rather a pie crust method, thats consistent and makes dough thats a dream to roll out.

      Its not that our previous method failed us. We just came across another way of how to make it. A while back Cooks Illustrated reworked pie dough.

      You may have heard of it they added vodka to their recipe. .

      Cooks Illustrated looked at the science behind pie crust and it made sense. Our high school science teachers would be proud.

      Heres all you really need to know: Gluten is an enemy to pie crust. Some gluten is okay and actually needed for structure, but too much can really mess things up.

      So, remember this: less gluten formation = flakier and more tender pie crusts.

      Back to the vodka. Thats what got all the hype why wouldnt it, right? In their recipe, the vodka replaced some of the water.

      The theory is that vodka doesnt promote gluten formation, whereas water does. So, by replacing part of the water with vodka, it helps the pie crust become flakier and more tender.

      We love the idea and many swear it works, but adding a 1/4 cup of vodka to our homemade pie dough recipe just didnt sit well with us. Its not something we store in our home often and its expensive.

      Perfect Pie Crust With And Without A Food Processor

      This pie crust is flaky, delicious and so easy to make. Whether you have a Food Processor or not, you can easily make a perfect pie crust that’ll make all your homemade pies taste amazing!

      This post may contain affiliate links. Please see my full disclosure policy for details.

      It’s the holiday season, which means it’s time for you to start learning how to make pies completely from scratch. Every delicious homemade pie starts with a great pie crust!

      This post is going to be pretty long because I want to make sure I share every tip and trick I’ve learned on how to make a perfect buttery and flaky pie crust with and without a food processor!

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      Perfect Pie Crust Ingredients

      It only takes a few simple ingredients to make your own pie crust – flour, sugar, salt, butter, shortening and ice water. You may already have all of these ingredients on hand!

      Flour: I used a simple unbleached all-purpose flour in my pie crust. All-purpose flour is perfect for beginners like myself, because it makes the crust easier to handle. You can use many different types of flour to make the crust depending on the type of texture you prefer. Although, if you are also a beginner, stick with all-purpose flour. If you’re more confident in your pie crust skills, feel free to switch up the flour for whole wheat or pastry flour.

      Sugar: This ingredient is optional. I like to add sugar because it makes for a more tender pie crust, adds flavour, and helps the crust brown. Adding too much will make the crust tough and hard to roll out, so 1 tablespoon is the perfect amount.

      Salt: The main purpose of adding salt to your pie crust is to enhance flavour. I recommend using a regular table salt.

      Ice Water: To make the ice water, simply measure out ½ cup of water, then add a few ice cubes. The ice water helps the crust hold together. If you don’t add enough water, the crust won’t hold together and will break while rolling. You want to add enough water for your dough to come together and easily shape into a ball.

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