How to Make the Perfect Apple Pie Crust

Do you want to learn how to make perfect apple pie crust? This blog post will show you how to make a delicious, flaky crust that will be the perfect addition to your apple pie.

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Making perfect pie crust is not as difficult as you may think. With just a few simple tips, you can make a flaky, tender crust that will be the perfect base for your favorite pie filling.

There are two types of crusts that are commonly used for apple pies – traditional pastry crusts and crumble crusts. Traditional pastry crusts are made with flour, butter, salt, and water. The dough is rolled out and then fit into a pie dish. Crumble crusts are made with oats, flour, sugar, butter, and salt. The mixture is crumbled and then pressed into the dish.

Both types of crusts can be pre-made and stored in the freezer for later use. If you are short on time, you can also purchase pre-made crusts at the store. However, nothing tastes as good as a homemade crust!

Here are some tips for making the perfect apple pie crust:

– Use cold ingredients. This will help to create a flaky crust.
– Be careful not to overwork the dough. Overworking the dough will result in a tough crust.
– Use a light touch when pressing the dough into the pie dish. Too much pressure will make the dough tough.
– Preheat the oven before baking the pie. This will help to ensure that thepie cooks evenly.
– Bake the pie on a lower shelf in the oven to prevent burning.

What You Need

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons cold water

1. In a large bowl, whisk together flour and salt. Add shortening, and using a pastry cutter or your fingers, cut shortening into flour until it resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring until dough comes together. (If dough seems too dry, add additional cold water, 1 tablespoon at a time.)
2. Divide dough in half, and shape each into a disc. Wrap each in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).

The Process

1. 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
2. 1 1/4 cups all-purpose flour
3. 1 tablespoon sugar
4. 1/2 teaspoon salt
5. 2 to 3 tablespoons ice water
6. 1 teaspoon cider vinegar

Instructions:1. In the bowl of a food processor, combine the flour, sugar, and salt, and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse crumbs with some larger pieces remaining.
2. Mix together 2 tablespoons of ice water and the cider vinegar in a small bowl or measuring cup, and add this to the flour mixture a little at a time, pulsing until the dough just comes together but is not too wet or sticky. If necessary, add more ice water a few drops at a time until the dough comes together but is not too wet or sticky.
3. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days before using

Tips and Tricks

There are a few things to keep in mind when making your crust that will ensure success. First, make sure your butter is very cold. Room temperature butter will make for a tough crust that is harder to work with. Also, be careful not to overwork the dough. Overworking the dough will result in a tough crust as well. Finally, don’t be afraid to use a little bit of flour when rolling out the dough. This will help prevent the dough from sticking to your rolling pin and making it difficult to work with.

Now that you know the basics, it’s time to get started! Here is a step-by-step guide on how to make the perfect apple pie crust:

1.start by combining the flour, salt, and sugar in a large bowl. Cut the cold butter into small pieces and add it to the bowl. Use a pastry cutter or your hands to work the butter into the flour mixture until it resembles course crumbs.

2. Add the ice water to the mixture one tablespoon at a time and mix until the dough comes together. Be careful not to add too much water – you want the dough to be moist but not wet.

3. Once the dough comes together, divide it into two balls and flatten each into a disk shape. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or up to overnight.

4. When you’re ready to roll out the dough, let it sit at room temperature for about 10 minutes so that it’s pliable but still cool. Sprinkle some flour onto your work surface and rolling pin, then roll out one of the disks of dough until it’s about 1/8-inch thick.

5. Carefully transfer the rolled-out dough to your pie dish and trim off any excess around the edges. Repeat with remaining disk of dough if you are making a double crust pie; otherwise, place in freezer until ready to use (up to 3 months).


Now that you know the basics of how to make a perfect pie crust, it’s time to get baking! Be sure to start with cold butter and ice water, and don’t forget to rest your dough in the fridge for at least 30 minutes before rolling it out. With these tips, you’ll be well on your way to baking perfect pies all season long.

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