Basic Pie Crust Recipe

Ingredients

• 250 grams all-purpose flour
• 1/2 teaspoon salt
• 170 grams cold unsalted butter, cut into small cubes
• 6-8 tablespoons ice water

Steps

1. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
2. Add Cold Butter: Add the cold butter pieces to the flour mixture. Use a fork or pastry blender to mix the butter until the mixture resembles coarse breadcrumbs. Avoid over-mixing with your hands, as the butter may melt.
3. Add Ice Water: Gradually add ice water (1-2 tablespoons at a time) while stirring quickly with a fork. Stop adding water when the dough comes together and can be shaped. The dough doesn't need to be perfectly smooth, just enough to form a ball.
4. Refrigerate the Dough: Divide the dough into two portions, form flat discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This process is important to prevent gluten from overactivating and to ensure a crispy pie crust.

Simple Apple Pie Filling Recipe

Ingredients:

1. 5-6 apples (a slightly tart variety, such as Granny Smith), peeled, cored, and diced
2. 100 grams granulated sugar
3. 2 tablespoons cornstarch
4. 1 teaspoon ground cinnamon
5. 1 tablespoon lemon juice
6. 1 tablespoon unsalted butter, cut into small pieces

Instructions

1. In a large bowl, combine the apple pieces with the sugar, cornstarch, cinnamon, and lemon juice. Mix well until the apples are coated.
2. Let the mixture sit for about 15 minutes to allow the apple juices to develop and the sugar to melt.

Assembling and Baking the Pie

1. Prepare the Oven: Preheat the oven to 200°C. Prepare a pie pan (20-22 cm in diameter).
2. Roll out the Pie Crust: Take one portion of the dough from the refrigerator. Roll it out on a floured surface until it is about 0.5 cm thick and large enough to cover the bottom of the pan. Place the dough in the pan, press down on the edges, and prick the bottom with a fork.
3. Pour the Filling: Pour the prepared apple filling into the lined pie pan. Spread evenly.
4. Cover the Pie: Take the second piece of dough, roll it out, and cover the top of the pie. Trim off any excess dough and pinch the edges to seal. Make a few small slits in the top to allow steam to escape during baking.
5. Bake: Bake the pie for 15 minutes at 200°C, then reduce the temperature to 180°C and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
6. Serve: Let the pie cool for a few minutes before serving. This is important so the filling thickens and doesn't spill out when cut.