does anybody have a good pie crust recipe for an apple pie?

Question

im looking for a kinda flakey melt in your mouth type pie crust. but if none are available just and pie crust for an apple pie will do.

Answer 1

FOOLPROOF PIE CRUST

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold
1/4 to 1/2 cup water, cold

Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.

Answer 2

I have been baking apple pie, using this recipe, for at least 50 years. The recipe is very simple but very good. APPLE PIE oven temp. 425°F 1/2 cup sugar 3 TBS flour 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon dash of salt 5 cups thinly sliced pared apples. (about 5 med.) Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry lined pie plate. Top with pastry. Sprinkle with sugar. Bake 40-50 minutes. FLAKY PIE CRUST 9 inch, 2-crust: 2 cups sifted all-purpose flour 2/3 cup lard or Crisco (4oz.) 1/2 tsp. salt 8 tbs. cold water (1/2 cup) Cut shortening into flour...add cold water mix lightly. Divide in half...roll each half in circle to fit pie tin. Note: I have a pie tin which I punched several holes in the bottom (using a hammer and nail) these holes allow the bottom crust to brown more and become extra flaky.

Answer 3

Hi !!!
I make pies all the time...ENJOY!!

Baker's Secret Pie Crust

*STATEMENT IS FROM THE BAKER...

"I used to be challenged by pie crusts. After 27 plus years of experimenting, this is the MOST successful recipe that I have developed. If using salted butter, reduce salt to 1/4 teaspoon."

*You can also make this crust using a pastry cutter & a fork, instead of the food processor...

Original recipe yield: 1 deep pie crust

INGREDIENTS:
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
* 3 cubes ice { VERY IMPORTANT }
1/2 cup cold water

DIRECTIONS:
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!

* In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Remove mixed flours and shortening from processor, put into a large mixing bowl.

* Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Answer 4

PIE CRUST

2 cups all purpose flour
1 cup cold crisco shortening
pinch of salt
4 tablespoons ice water

Mix dry ingredients Cut in shortening with pastry cutter. Add ice water and continue working until dough forms. DO NOT OVERWORK. Makes 2 pie crusts. If you like flakey crusts, this one is for you!!!

Answer 5

Recipe for double crust:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup unsalted cold butter
5 to 6 tablespoons cold water
Combine the flour and salt. Cut the butter into small pieces and using your fingers rub it into the flour until the biggest lumps are pea-sized. Sprinkle water in one tablespoon at a time, stirring with a fork until it holds together. Divide into 2 balls, flatten, then roll out.

Answer 6

Use the one on the Crisco box. That was the one my mom used and she made dynamite pastry. Also using cake and pastry flour and not all putpose. It makes it more melt in the mouth. I really didn't think it made a difference till I tried it but it does.