Homemade pie crust
2 tablespoons of flour
1/4 teaspoon salt
A pinch of sugar if you want a slightly sweet crust
2/3 cup cold butter (10 tablespoons plus 2 teaspoons)
1 egg yolk
4 to 5 tablespoons cold water (more if too dry)
1 quarter apple pie filling
1 liter apple pie filling
In Cuisinart: mix flour and salt, beating for 2 seconds; Cut butter with a knife into small cubes and add to a food processor. Beat until the mixture resembles coarse crumbs. Throw in an egg yolk and enough water until the flour is wet, the dough in a beat should start to roll into a ball on one side. Do not mix too much; Dough should be combined (not dry) and not sticky. Remove the dough from the food processor bowl and place on a lightly floured surface. Divide the dough in half. Shape each half into a ball. Slightly flatten and wrap each Half a dough In a plastic food wrapper, you will need Both halves To make this pie, place in the fridge for one hour (you want the butter in the dough to cool again after it has “worked” so that your pie crust will be more peeling during baking.)
For this double pie, roll out Half Of dough On a lightly floured surface for a 12-inch circle. Fold into quarters (or roll on a rolling pin and transfer to a pie plate) Place the dough in a 9-inch pie pan sprayed with Teflon spray; Open the dough, pressing firmly but gently on the bottom and sides. Do the same with the other ball of the cooled dough (prepare the top).
After filling (you can apple a little in the center because they will be cooked in the oven). Lightly brush the bottom of the crust with water using a dough brush – this helps the two crusts to stick together. Pie stuffed on top with top crust. Cut the two membranes together up to 1/2 inch from the edge of the mold. Squeeze the two membranes below or the ends of the flutes to seal the filling. Remember to cut grooves on top of the crust to let the steam escape during cooking (I also place my pies on a baking sheet while baking to catch drips.) Use any leftover dough (crust cut) to re-roll and cut into shapes. If you want to decorate the top of your pie (I made autumn leaves) brush the top crust by washing eggs (beating one egg in a glass or bowl) and sprinkle with sugar.
Bake a pie at 375 for 40 minutes (or until the top is golden.)
Kitchen Tip: Use a pie crust for the last 20 minutes of baking time if the edges brown too quickly. Letting the pie cool before serving will help the stuffing solidify a bit …
Pie Crust Recipe And Photos By: Diane Baker For Preservation And Home Cooking