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Thursday, September 29, 2011

Pie crust and an apple pie how to

Okay guys, this was supposed to be the last apple recipe of the month, however the apple pie its self was not that great. So I thought I would share with you how to make the crust, and the basics of assembling an apple pie. 

While researching this post I learned that the key ingredient to a great pie crust is

I used Ina Garten's recipe for perfect pie crust. 

The recipe calls for:
  • 12 tablespoons very cold unsalted butter (diced) 
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 1/2 cup ice water
  • A food processor
  • A rolling pin
  • A clean flowered surface
  • Saran wrap

Place the flour, salt, and sugar in the food processor pulse a few times giving it a good mix.  Add the butter and shortening. Pulse a few more times until the butter is the size of peas. 

With the food processor running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. 

Divide the dough into two halves, wrap in saran wrap and refrigerate for 30 minutes. 

Roll out one half of the dough on a flowered surface. 

Place the crust in the pie pan. 

Fill the pie pan. 

Roll out the other half and roll it onto the rolling pin. This will make it easier to lift the dough. 

Pinch the pie closed using your fingers or a fork. 

Check the recipe for bake time and temperature. Let bake and enjoy! 

Here's a tip.....wrap the endges of the pie in foil, and make sure you coat the entire top in an egg wash.

Don't forget to enter the give away! It closes on 10/5 at 12:01 am. 


"I'm not easy to understand, but you know me like the back of your hand." - Miranda Lambert

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