Pulse together dry ingredients. I prefer using a food processor. It just makes it easier.
Cube your butter. Make sure it’s straight out of the fridge cold, otherwise it won’t melt correctly in the dough to make a flaky crust.
Pulse the butter in your dry ingredients until the dough looks like wet sand, 5-10 pulses. Pulse the ingredients as few times as possible so you don’t overheat the butter or overwork what will be your dough. The butter should be about pea sized.
Open the chute in your processor lid, turn on the processor, and add the water one tablespoon at a time. Make sure the water is super cold. (For some reason, Ice Ice Baby is stuck in my head.)
Once your dough comes together, it will be a bit wet and you should be able to see the marbleized butter in the dough. Place dough in plastic wrap and pat into the shape of a disc. This will help with even cooling and rolling out the dough later. Place in fridge for at least 30 minutes.
Good way to check you have enough dough for the pie plate.
Roll your dough onto your rolling pin so you can pick it up and transfer it to your pie plate.
You should have plenty of leftover dough once you have laid your dough in the pie plate. Gently make sure the dough is pressed up against your pie plate. Do not stretch your dough. It will just break. When trimming excess dough, make sure you leave about 1/2 inch past the pie plate. Place in the freezer for 30 minutes.
Tuck both pie layers under and press against the pie plate.
If you want to crimp your pie edge, make a V with your pointer and middle finger and scrunch dough together. (If you want to krump, I can’t help you.) Then, use your thumb and create an indentation in between your two other fingers. And if it doesn’t turn out totally right, just snottily refer to your pie as rustic. Also, don’t forget to cut vents in your pie. Otherwise it will steam the pie and you’ll have soggy dough.
Egg wash browns your crust. It’s also great glue if you want to affix leftover pie dough shapes.
The flavor was spectacular! The crust was light and flaky. The filling was slightly tart, but sweet. It was quintessential apple pie. Unfortunately, the filling didn’t set up. Like, at all. I think next time I’ll use some cornstarch to act as a thickening agent. I heard Alton Brown say in his podcast once that perhaps the reason a caller’s tomato something or another was too watery was because her tomatoes were from the garden, and they tend to have more water content than store bought. While I certainly didn’t grow my own Granny Smiths, I figure that water content must account for how watery the filling ended up being. It’s too bad. I guess I can’t send in the pie with Mike to work and will have to keep it all for myself. Mwuahahahahahahahaha *cough cough*. Ahem.
ETA: Pie set up after letting it sit for more time, about 3 hours. It is completely cohesive now, the next morning.
Butter pie crust
Yield: 1 9-inch pie crust*
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into small pieces
3 tbsp. very cold water
*Double recipe for a double crust
Combine the flour, sugar and salt in the bowl of a food processor. Pulse briefly to blend. Add in the butter pieces and pulse 5-10 times to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Pour in the cold water, one tablespoon at a time, through the lid chute just until the dough comes together.
Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. (This dough can be frozen for up to 2 months.) Remove from the refrigerator. Roll out the dough on a lightly floured work surface. Use as directed in your desired pie recipe.
Double crust pie dough
5-6 medium/large Granny Smith apples (about 2½ lbs.), peeled, cored and sliced
1/3 cup granulated sugar
3 tbsp. brown sugar
1 tbsp. all-purpose flour
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
1 tbsp. freshly squeezed lemon juice
2 tbsp. cold unsalted butter, cut into pieces
1 large egg beaten with 1 tablespoon cold water (for egg wash)
On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round. (Keep the other half of the pie dough chilled for now.) Transfer the dough to a 9-inch pie plate, trimming the excess. Cover with plastic wrap and freeze for 30 minutes.
Meanwhile, preheat the oven to 400˚ F. Position an oven rack in the upper-middle position. In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice. Toss well to combine. When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly. Dot the surface of the apples with the pieces of cold butter. Roll out the remaining pie dough on a floured work surface. Place dough on top, trimming excess. Turn edges under and gently push together against the edge of the pie plate. Crimp edges if you choose. Cut vents into the top layer of dough. Brush the top and edges of the crust with the egg wash.
Place a baking sheet on the lower oven rack. Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes. Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Recipe from Annie’s Eats