Smitten Kitchen: Butter pie crust for a 9″ 2-shell fruit pie

This year, the russet apple saplings I brought to my parents seven or so years ago finally bore fruit. I needed a pie crust recipe to turn some of them into my dad’s favourite dessert, and Deb’s recipes at Smitten Kitchen hadn’t steered me wrong so far, so I decided to snag the recipe for crust she uses for her peach pie. Looks like it does just fine with apples, too.

This recipe includes instructions to start the pie at an initial high heat, then lower the temperature to complete the baking. This gives the crust a chance to firm up before the filling thaws out and soaks in, which reduces the chances of sogginess.

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Smitten Kitchen: Butter pie crust for a 9" 2-shell fruit pie
Course Dessert
Cuisine North American
Servings
Ingredients
Course Dessert
Cuisine North American
Servings
Ingredients
Instructions
  1. Whisk together dry ingredients in a large bowl.
  2. Grate frozen butter into dry ingredients and lightly mix together until each shred is completely coated.
  3. Stir in ice water until there is no liquid free, then use your hands to knead dough just enough to form a ball.
  4. Divide dough in two, then wrap each half in plastic wrap and flatten into a disc.
  5. Chill dough in fridge until cold, at least one hour or up to two days.
  6. Flour your counter, unwrap your first piece of dough, and flour the dough, then roll it out into a circle about 12" in diameter. Use enough flour to keep it from sticking to your counter or rolling pin. If the dough gets sticky or soft, return it to the fridge until it is cold again, then resume work.
  7. Preheat oven to 425°F (220°C).
  8. Transfer one dough disc to a pie tin and trim overhang to 1", then add filling.
  9. Decide whether you want a plain or latticed pie crust. If plain, use the remaining dough as is; just cut some vents before baking. For a latticed top, cut dough into 1" strips. Arrange half of the strips one way, spaced evenly. Weave the remaining strips with the strips you just laid down in a basket-weave pattern. Don't worry too much if you don't get it perfect.
  10. Trim away all of the lattice's overhang, then fold the bottom crust's excess over the lattice ends and crimp together.
  11. Brush pie with a little milk, cream or water, and sprinkle with coarse sugar for decoration.
  12. Place pie in oven and bake at 425°F (220°C) about 30 minutes, then reduce heat to 375°F (190°C) until filling is bubbling and the top crust is golden. If the crust browns before the filling is cooked, cover pie with foil until it's done.
  13. Place pie on a rack and try to wait for it to cool to room temperature before serving it, so that the filling has a chance to thicken. I'm not the boss of you, though.
Recipe Notes

You can freeze this dough unbaked for a few months, depending on how well it is wrapped to avoid freezer burn. Leave in fridge overnight to defrost.

You can also fill your pie and freeze it unbaked, then bake it directly from frozen as described in the recipe.

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