Tips for Perfect Pie Crust

What’s in a pie? Does it matter as long as you have the perfect pie crust? Follow these tips for a delicious crust.

  1. Don’t Handle More than Necessary; don’t over work the fat and flour. Cut your butter into the flour. The butter must be very cold and hard, forming pea size shapes. If the butter softens, it creates a tough crust.
    Add Minimal Water. Add water a tablespoon at a time. Stop adding water when the dough can hold together from a pinch.
  • 3. Keep The Dough Cold. Refrigerate the rolled crust for about one hour before filling and baking.
  • For the inexperienced, purchase a pre-made dough in the refrigerator section of the grocery store or use a box mix. Practice a couple times to perfect dough made from scratch. Enjoy!
  • Basic Pie Crust Recipe
  • 1 1/4 c All Purpose Flour
  • 1/4 tsp. Salt
  • 1/2 c Butter, cold, diced
  • 1/4 c Ice Water (tablespoon at a time)
  • Combine flour and salt. Cut in butter to form pea size balls. Add water a tablespoon at a time until ball forms. Wrap and refrigerate for at least 2 hours. Roll out.
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  • Check out secret recipes!

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    Warm and Cozy Pink Lady Apple Pie

    Indulge in a super easy, super delicious Apple Pie that your guests will love! This Fall it’s out with Granny Smith Apples and in with the Pink Lady. Well, not totally out with Granny Smith; let’s just give old Granny a break. When it comes to baking the perfect apple pie you need the perfect apple: Pink Lady. This game-changing Pink Lady Apple is sweet, tropical and mildly tart. She is crisp and juicy. The Pink Lady Apple works marvelously in any culinary application; she resists browning and doesn’t shrink.

    For the perfect apple pie, you should always use a combination of 2 – 3 different varieties of apples. The best combination includes Pink Lady, Granny Smith with Jonamac. For this Pink Lady Apple Pie, the Pink Lady Apple will be the predominant apple with equal amounts of Granny Smith and Jonamac.

    Pink Lady Apple PIe

    This mouthwatering apple pie, predominately made from the PInk Lady Apple with have your palate doing the the happy dance. The satisfying flavors from this delicious pie will have everyone asking whats your secret!

    • 2 lbs Pink Lady Apples (peeled, cored and cut into slices about 1/8")
    • 1 lb Granny Smith Apples (peeled, cored and cut into slices about 1/8" thick)
    • 1 lb Jonamac Apples (peeled, cored and cut into slices 1/8" thick)
    • 1/2 cup firmly packed, light brown sugar
    • 1/4 cup granulated sugar (plus 2 tbs for sprinkling)
    • 1 1/2 tblsp cornstarch
    • 3/4 tsp ground cinnamon
    • 1/4 tsp salt
    • 1/4 tsp ground nutmeg
    • 1 tbsp fresh lemon juice
    • 2 tbsp cold, unsalted butter cut into 1/2 pieces
    • 1 egg white
    1. Pre-heat oven to 400 F. In a 7 quart pot or dutch oven, stir together the apples, brown sugar, sugar, cornstarch, cinnamon, salt and nutmeg over medium heat, stirring often, until the apples are tender, approximately 20 minutes. Uncover and cook until the liquid has become thickened and glossy. Approximately 10 more minutes. Squeeze juice of half of lemon around mixture, stir and let cool for 30 – 40 minutes. While cooling, roll out your dough or use pre-made dough from the refrigerated section at the grocery. This is a deep dish pie recipe so you will need a deep dish pie plate as well as additional crust for the top of the pie. *See pie dough recipe.

    Tips for A Perfect Pie

    • If your fruit filling is thin and runny add more cornstarch with an equal amount of water, a little at a time, until mixture reaches desired thickness.