BEST crust recipe for an apple pie!!!!!!!!!!?!
Thanks! I'll pick the best one TODAY!!!!!!!!
Answers: I would like one that is pretty sweet please! :) I made my own from scratch (and my own recipe entirely) and it was EXCELLENT! However, I don't remember it! :'-( I do remember that I added some sugar to it though. hahaha
Thanks! I'll pick the best one TODAY!!!!!!!!
I'm not sure if this is the one you're talking about, but it's my absolute favorite. Just double the recipe if you're doing a double crust.
3/4 cup all-purpose flour
3/4 cup cake flour
1 teaspoon white sugar
4 tablespoons unsalted butter
5 tablespoons shortening
1/2 teaspoon salt
1/8 teaspoon baking powder
1 egg yolk
2 teaspoons distilled white vinegar
1/2 cup cold water
3 cubes ice
Put the shortening and butter onto a plate and freeze for 15-20 minutes. Mix all of the dry ingredients together using a food processor, then add 1/2 of the each the butter and shortening and mix again (on and off), scraping the sides of the bowl once or twice. Add the rest of the butter and shortening and mix until you get pea-sized chunks. In a bowl or cup, mix the egg yolk and vinegar, then add the water and ice cubes. Allow to sit for a few minutes. Remove the mixture from the food processor and put it into a large bowl. Add 4-5 tablespoons of the egg/vinegar/water mixture, one tablespoon at a time. Use a fork after adding each tablespoon to mix the ingredients together. Make sure the dough doesn't become sticky or over-mixed. Wrap the dough in plastic wrap and chill it for about 5 minutes in the fridge. Remove and roll out. Once you put the pie crust into the pan, refrigerate it for 40 minutes and then freeze it for 20 before adding the filling and baking.
Phew.. that was a lot to type. (: Good luck.
Sweet Shortcrust Pastry
225g (8oz) Flour
110g (4oz) Butter
2 Egg Yolks
25g (1oz) Caster Sugar
? tsp Salt
1 tbsp Water
Sieve the flour, sugar and salt together into a bowl.
Cut the fats into 1.5cm (? inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in beaten egg yolks and water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness. It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C: 425°F: Gas 7 depending on thickness and use.
This is the recipe I use for great pie crust. Instead of making the dough sweeter, I glaze them with 1/4 C. light corn syrup (Karo is my choice) thinned with some very hot water and brushed on. I sometimes take an open shaped cookie cutter and sprinkle coloured sugar over the design area after glazing, too.
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
1/2 cup cold water
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. Double for making a 2-crust pie.