I used peanut butter instead of shortening and put maybe 3-4 drops of lemon juice. It was my first time making an apple pie and this recipe worked out so magnificently. I add cinnamon but that's the only difference. Turned out great none the less.įantastic Recipe! My first time making a pie and I'm on my 4th time making this now. I didn't have vegetable shortening on hand, so I subbed lard. I seriously loved this recipe! The crust is amazing, almost like shortbread. This recipie is amazing first time I've ever made an apple pie and it turned out perfectly!!! I did flip the proportions of brown sugar to white sugar (1/2 cup brown, 1/4 cup of white), because brown sugar tastes better than white sugar, in my opinion. Just made this for the second time, and I will never use another recipe again (and I've gone through a lot of them over the years!) Leaving the cinnamon out of an apple pie seemed treasonous, but just nutmeg, sugar, apple and lemon is a magical thing. No matter what type of pie I'm making, I always use this crust recipe!! Enjoyed it at Thanksgiving!īest pie crust I've ever made. Watch it carefully as it bakes-it was done 1 hour after lowering the temperature to 375. I was skeptical about using so much sugar, but it turned out great. I used my own crust recipe and made a 10-inch pie (using honeycrisp, pink lady, and gala apples). Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Form lattice by arranging 6 strips diagonally across first strips. Roll out second dough disk on floured surface to 13-inch round. Fold edge under, forming high-standing rim crimp. Transfer to 9-inch-diameter glass pie dish. Roll out 1 dough disk on floured surface to 12-inch round. Position rack in lowest third of oven and preheat to 400☏. Let dough soften slightly before rolling out.) Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. The results will still be beautiful, even if you're strapped for time or want to keep the design a bit understated.Īhead, we're sharing some of our favorite pie crust designs to add some oomph to your bake.Blend flour, sugar and salt in processor. If you don't feel like you're quite there yet, that's perfectly fine, too-keep things simple by using a small aspic cookie cutter to create cut-out hearts, stars, or circles in an eight- or nine-inch round of pie dough. An assortment of hand-cut leaves, crescent moons, and diamonds crafted from pie dough overlap each other on one half of the dough and are dusted with powdered sugar after the entire pie has baked and cooled. Our Brown-Sugar Butternut-Squash Pie features not one, but two eye-catching pie crust designs-the pie crust rim resembles a fishtail braid and is made with 15 strips of dough.
BRAIDED LATTICE PIE CRUST FREE
Once you've mastered the basics, feel free to take things up a notch. Not only does it look elegant, but it also creates dozens of small vents, allowing steam to escape and preventing the filling from bubbling over and exploding. This style, which often tops apple and blueberry pies, is made by weaving strips of dough over and under one another. One of the most classic pie crust designs is a lattice topping.
And why should that crust be plain? Take it to the next level with these creative and intricate pie designs. Still, it's important to remember that a seasonal fruit filling or creamy chocolate custard is just part of what makes a pie stand out it's just as important to have a flaky, buttery crust. But that doesn't mean you need to save your favorite pie recipes for special occasions-we heartily endorse pie for weekend brunches, birthdays, and "just because" desserts.
If cookies are synonymous with the holiday season, then pie is a staple dessert on Thanksgiving and Easter.
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