The Ultimate Apple Pie Dough Recipe: Flaky, Buttery, and Easy!
Are you ready to bake the perfect apple pie? The key lies in the crust! This recipe will guide you through making a flaky, buttery, and unbelievably delicious pie dough that's guaranteed to impress. Forget store-bought – this homemade dough is easier than you think!
Ingredients for the Perfect Pie Crust:
This recipe yields enough dough for a double-crust 9-inch pie.
- 2 ½ cups (300g) all-purpose flour: Use a good quality flour for the best results.
- 1 tsp salt: Enhances the flavors of the butter and apples.
- 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes: Cold butter is crucial for flakiness!
- ½ cup (115g) cold vegetable shortening, cut into ½-inch cubes: Shortening adds tenderness.
- ¾ cup (170ml) ice water: Add gradually – you may not need all of it.
Instructions: A Step-by-Step Guide to Pie Dough Perfection:
1. Prepare your ingredients: Ensure your flour, butter, and shortening are very cold. This is key to achieving a flaky crust. Chill your mixing bowls as well.
2. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
3. Cut in the fats: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting. You should have pea-sized pieces of butter throughout.
4. Add the ice water: Gradually add the ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix! Overmixing develops the gluten and results in a tough crust.
5. Form the dough: Turn the dough out onto a lightly floured surface. Gently form the dough into two discs, one slightly larger than the other. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days). This allows the gluten to relax, resulting in a more tender crust.
6. Roll and bake: Once chilled, roll out the larger disc of dough on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to your pie plate. Trim and crimp the edges. Fill with your favorite apple pie filling. Roll out the second disc and use it for the top crust, or cut into strips for a lattice top.
7. Baking: Bake according to your apple pie recipe instructions.
Tips for the Flakiest Apple Pie Dough:
- Use cold ingredients: This cannot be stressed enough! Cold butter and shortening are essential for a flaky crust.
- Don't overmix: Overmixing develops gluten, resulting in a tough crust. Mix just until the dough comes together.
- Chill the dough: Chilling allows the gluten to relax and prevents shrinkage during baking.
- Use a good quality flour: Using a high-quality flour makes a significant difference in the taste and texture of your pie crust.
Frequently Asked Questions (FAQ):
Q: Can I use all butter instead of butter and shortening?
A: Yes, you can, but the crust will be slightly less tender.
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator.
Q: What kind of apples are best for apple pie?
A: A mix of tart and sweet apples like Granny Smith, Honeycrisp, and Braeburn are ideal.
This recipe is your key to creating unforgettable apple pies. Enjoy the baking process and the delicious results! Remember to share your delicious creations with us!
