PERFECT PIE CRUST EVERY TIME - PLUS BONUS APPLE PIE RECIPE: How to Make Homemade Pie Crust

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour is often less expensive.

Combine 3 cups of unsifted flour and 1 teaspoon of salt in a large bowl.

Cut in 1 cup of chilled shortening using a pastry blender or fork until the mixture is crumbly with small clumps of shortening.

Add 6 tablespoons of ice cold water gradually, mixing until the dough comes together; add more water if necessary, one teaspoon at a time.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 15 minutes.

Divide the dough in half and shape into balls.

Roll out the dough on a pastry mat, making it larger than needed to allow for shrinkage during baking.

Transfer the rolled dough to the pie plate, fitting it gently into the corners.

Trim the excess dough with a pairing knife, cutting just past the edge of the pie plate.

Poke holes in the bottom of the crust with a fork if making a single crust pie.

Crimp the edges of the crust with fingers or a fork.

For the apple pie, peel and cut 6 tart apples into thin wedges and place them in a large bowl.

Add 2 tablespoons of lemon juice to the apples and mix to coat them well.

In a separate bowl, combine 3/4 cup sugar, 1/8 teaspoon salt, 3 tablespoons flour, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.

Layer some apples in the bottom of the pie plate and sprinkle a generous layer of the sugar and spice mixture over them, adding dabs of 2 tablespoons of butter throughout.

Repeat layering the apples and sugar mixture until all ingredients are used up.

Roll out the second dough for the top crust, flip it over, and cover the apples.

Trim the excess dough and crimp the sides.

Cut slits in the top crust for steam to escape.

Brush the top with an egg wash or evaporated milk.

Bake at 450°F for the first 10 minutes, then lower the temperature to 350°F and continue baking for 30 to 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens