Perfect Pie Dough Recipe
Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (optional for a slightly sweet dough)
- 1 cup (230g) unsalted butter, cold and cut into cubes
- 6-8 tbsp ice water
Instructions:
- Mix the Dry Ingredients: In a large bowl, combine the flour, salt, and sugar (if using). Mix well to ensure the salt and sugar are evenly distributed.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This will create a flaky crust as the butter melts during baking.
- Add Ice Water: Drizzle 6 tablespoons of ice water over the flour mixture. Gently toss the mixture with a fork or your hands until the dough begins to come together. If the dough is too dry and crumbly, add more ice water, 1 tablespoon at a time, until it holds together when pressed.
- Form the Dough: Turn the dough out onto a lightly floured surface. Divide it in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling the dough helps relax the gluten and solidify the butter, making it easier to roll out and ensuring a tender crust.
- Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to fit your pie dish. Roll from the center outwards, applying even pressure. The dough should be about 1/8-inch thick. Carefully transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough, leaving a 1/2-inch overhang to create a crimped edge.
- Prepare for Filling: If the pie requires a pre-baked (blind-baked) crust, prick the bottom of the dough with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, until the edges are golden. Remove the weights and parchment, and bake for another 5-7 minutes until the bottom is set. Let it cool before adding the filling.
Classic Apple Pie Filling
Ingredients:
- 6-7 medium apples (Granny Smith, Honeycrisp, or a mix)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice (optional)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
Instructions:
- Prepare the Apples: Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large bowl and toss with lemon juice to prevent browning.
- Mix the Sugars and Spices: In a small bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice (if using). Mix well.
- Combine the Filling: Pour the sugar mixture over the apples and toss to coat evenly. Add the vanilla extract and mix well. Let the apples sit for about 10 minutes to release their juices.
- Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- Roll out the second disk of dough for the top crust, or create a lattice by cutting the dough into strips.
- Spoon the apple filling into the prepared pie crust, leaving behind excess liquid to prevent a soggy bottom.
- Dot the filling with small pieces of butter for added richness.
- Place the top crust over the apples, or weave the lattice strips. Trim the edges, then crimp to seal.
- Cut a few slits in the top crust for steam to escape if using a solid top crust.
- Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Cool and Serve: Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.
This recipe offers a balance of buttery, flaky crust and a sweet, spiced apple filling that’s perfect for any occasion. Enjoy!