I remember a day when pie crust was far from keeping it simple in my cooking repertoire.
It was one of the more frustating things I made early on in the kitchen.
And by far my most improved.
As they say, practice makes perfect and that is never more true then when working with pastry.
I enjoy making pie crust, looking for that perfect golden flakiness.
And it is easy, just don’t be intimidated and go for it.
There are a few things to remember when making pie crust, it is very important to keep your ingredients cold.
This is important to get the flakiest crust possible.
So before you begin assembiling your ingredients, place a large glass of water into the freezer. Do not skip this step.
Now you can get everything else ready.
Apple Pie Filling:
6 -7 Granny Smith Apples, peeled, cored, and sliced 1/4 inch thick (approx. 8 cups)
1/4 cup white sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 tablespoons of butter
1 tablespoon plus 1 teaspoon cornstarch
In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Stir well and let sit will you make the crust.
2 cups of flour 1 tsp of salt 3/4 cup of shortening 1 egg, slightly beaten 1 tsp white vinegar ice cold water
Get your glass of water from the freezer. Combine flour and salt in a medium sized bowl. Cut in the shortening. Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer. Stir this into the flour mixture. Stir until a ball is formed. Shape into 2 small discs and wrap, place in the fridge for 30 minutes.
Generously flour the surface and rolling pin.
Beginning in the center of the disc of dough, roll out, lifting often to be sure it is not sticking to the counter.
If you find it sticking, add a touch more flour to the counter.
Once it is large enough to line a 9 inch pie plate either roll it lightly around the rolling pin or gently fold it into fouths and transfar to the pie plate. Be sure you have at least an half inch of dough over hanging the edge of the plate.
Add the cornstarch to the apples and stir well to incorporate.
Pour the bowl of apples into the pastry lined pie plate. Dot the surface with the butter.
Roll out the second disc of dough, making sure it is large enough to cover the top including the half inch dough overhang around the edges.
Now you tuck the top layer of crust under the bottem layer of crust going completely around the whole pie.
Crimp the edge if the crust with wither your fingers or a fork, being sure to not break through the dough.
Be sure it is sealed well.
With a paring knife make a few slits through the top crust, and sprinkle with a half teaspoon of sugar.
Bake at 375 degrees for 60 minutes.
Do allow to cool for at least an hour so the filling can set.