Recipe: All Butter Apple Pie Crust
By SAHMom
@SAHMom (40)
United States
January 9, 2007 8:19pm CST
All Butter Apple Pie Crust
There are times when a ready pie dish will do but Holidays are special so why not try making your own pie crust… it’s not as difficult as you may think.
Ingredients:
1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water
Makes 1 9-inch pie crust
Directions:
Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.
Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with dough and chill until ready to use. Reserve remaining dough to top pie crust.
Have a Pie Crust Recipes you would like to share?? Anyone??
1 person likes this
2 responses
@toonatoons (3737)
• Philippines
10 Jan 07
thanks for sharing this. i'm always in search for a delicious apple pie recipe, and this is a start. by the way, why is it called all butter apple pie crust when i don't see apples as an ingredient?
@shilpa28k (1737)
• India
10 Jan 07
A 2-crust apple pie with brwn sugar, cinnamon, and other ingredients.
INGREDIENTS:
4 large cooking apples, about 2 pounds (to make 6 cups sliced apples)
1 tablespoon lemon juice
2/3 cup granulated sugar
1/2 cup light brown sugar, firmly packed
3 tablespoons flour
1 teaspoon ground cinnamon
dash nutmeg
dash allspice or ground cloves
pastry for 2-crust 9-inch pie
2 tablespoons butter
PREPARATION:
Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl.
In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves; pour over the apples and toss to coat.
Prepare pastry. Roll half of pie pastry to a 12 inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; trim overhang to 1/2 inch.
Spoon apples into the prepared pastry shell; cut butter into very small pieces and sprinkle over the apples.
Roll out remaining pastry to an 11-inch circle. Cut several slits in pastry to allow steam to escape. Cover pie and trim overhang to 1/2-inch. Turn edges under flush with the rim; flute all around to make a stand-up edge.
Bake pie at 425° for 40 minutes, or until top is golden brown and juices are bubbling up. Cool on wire rack.
