AVAILABLE NOW! JUST IN TIME FOR PIE DAY, 3/14!

Sunday, January 29, 2012

Basic Pie Assembly

Assemble your crust ingredients.  Make sure they are ice cold.

Cube butter and freeze for at least 10 minutes.


Measure out the shortening and freeze for at least 10 minutes.

Add dry ingredients to processor and pulse to combine.




Add fats to the dry ingredients and pulse...


Pulse until the mixture resembles coarse cornmeal.

Measure out 1/2 cup of ice cold water.

Add water slowly while pulsing.  Check the dough now and again.  

You might not need all the water.

You want the dough to hold together when you squeeze a bit between your fingers.

Dump the dough out onto a piece of plastic wrap.


Use the plastic wrap to press the dough into a round.





Cover the round with plastic wrap and refrigerate for 20 to 30 minutes.

Get your filling ingredients together.


Peel, core and slice your apples.  You can cut them in smaller or larger slices.  Just makes sure they are uniform so they cook evenly.

You can use an apple peeler to do the work. 

This one peels...

Cuts the apple into slices...

and cores.

Cut the apple first in half...

And then into quarters.

Coat the apples with the liquid ingredients.

Stir together the dry ingredients until...

well combined.

Stir the apples to coat with the dry ingredients.

Divide your cooled dough into two pieces, one slightly larger than the other.

Coat your work surface with a light, even coating of flour.  

I use a King Arthur Flour pie mat to roll out.  It gives you dimensions for rolling the crust.

Sprinkle the top of the larger round of dough with a bit of flour.

And don't forget your pin.

Roll into a round, starting at the middle and rolling towards the edge.  Turn the dough an 1/8 of a turn as you go around.


You should see discernible bits of butter in the dough.

Roll the dough around your pin.

Gently transfer the dough to the tin.

Unroll the dough onto the tin.

Dock the bottom crust with a fork.

Roll out the top crust and cut out a vent hole.


Fill the lined tin with the apples.

Mound them so they are taller in the middle.

Roll your top crust around the pin.


And place over the filling.


Tuck the ragged edges of the two crusts under.

Flour your thumbs and crimp the edges.

Crimp all along the edge.

Brush the crust with egg wash.

If you like, sprinkle with sanding sugar.