Ever since I began baking, I have had trouble with pie crust. It just doesn't come out flaky and tender, no matter what I do.
This time I did something new. I followed the recipe.
Simple, right? Wrong. You see the recipe states the following:
Mix flour with salt. Okay so far.
Cut in butter so that it look like granules or little peas. Okay, but I tend to over cut - making the peas small.
Sprinkle cold water a tablespoon at a time until batter comes together. HERE is the problem. The 6-7 tablespoons they suggest never get the batter to come together and I end up using 8, 9, 10 tablespoons of water. Then it becomes too tough.
This time, even though the dough did not come together, I stuck to the 7 tablespoons of water. I separated the flour into two crumbly masses and rolled one out.
Amazingly it held together and became one pie crust. I was able to get the top on and crimped just fine. Only problem was that the part I crimped did become a bit tough but the rest of the crust was light a flaky just as it was mean to be!
Maybe the next pie I make will have flaky edges too. Baby steps and soon I will have the perfect pie crust.
Simple Apple Pie
Makes one 9 inch pie
- Two 9-inch pie crusts
- 8-10 apples, peeled and thinly sliced
- 1 teaspoon lemon zest
- 1/4 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1 teaspoon flour
- Make the pie crust and roll out and place the bottom one in a pie pan and in the fridge while you prepare the filling.
- Toss all ingredients in a large bowl.
- Pour filling into pie crust and cover with second crust. Bake in oven at 425F for 10 minutes. Then lower the temp to 350F and complete baking for 40-45 minutes until top crust is browned.