My first Thanksgiving as a home baker involved lots of dough making and experimenting with apples and pumpkin.
Here is going to be my recipe for the pie dough I made, and I’ll link it in any post I use it in.
Here’s the thing: I’ve never really liked pie dough. Hot take: Graham cracker crusts are better.
But, not every pie is made for a graham cracker crust. So, I bit the bullet and dove in to making a crust I’d actually eat. This recipe is a guaranteed winner – it comes out light and soft, yet still supportive of what’s inside.
Here’s what’s important: don’t use a mixer. Your hands are the best mixer you have. A tender crust needs a tender massage, not some plastic massage chair.
- 4 1/2 cups all purpose flour
- 4 tsp sugar
- 1/4 tsp salt
- 14 tablespoons butter, diced
- 1 egg, lightly beaten with 2 T cold water
- (If making my bourbon apple pie, mix in 1/8 cup bourbon)
Alright here we go.
Whisk together the flour, sugar, and salt. Using those phalanges, work in the butter until it starts to turn yellow with little droppings of butter inside. Add in your egg + water (and bourbon if that’s the way we’re going) and continue to mix by hand until you’ve got a big ball of dough.
Press the dough down in to a disc and wrap in plastic wrap to refrigerate. For real precision, put plastic wrap on the underside of a frisbee, then start to press dough until you press out to the rim. Plug it in to the refrigerator for at least an hour.
Baking will depend on the pie you’re making, but most likely 375 degrees for 50 minutes.