From my first galettes using store-bought dough, to several galettes and pies later tweaking my own homemade dough, I think it’s time to write out the recipe all on its own.
Apples and pears to my latest leftover veggie shepherd’s pie, sweet or savory, creased simply or as a jeweled crown, I cannot recommend this recipe enough.
I also recommend John Kanell’s video, How to Make Pie Crust. He’s become my favorite go-to for great baking tips. Best Ever Pie Crust at Handle the Heat is also an excellent reference I like to keep handy when making pie dough.
Please note, the dough measurements below are for a double crust, which I always make when preparing a galette. I’ve become used to it for pies and it’s always nice to have extra dough ready for a second galette or if I change my mind and wish to make a pie.
Scrumptious Pie Dough
Equipment
- pastry cutter optional
Ingredients
Dough (for double crust)
- 325 g all-purpose flour (2 1/2 cups)
- 1 Tablespoon granulated sugar or as preferred (see notes)
- 1/2 teaspoon salt
- 180 g unsalted butter very cold (3/4 cup or 1 1/2 sticks)
- 5-6 Tablespoons iced water
Instructions
- Freeze butter for 10 minutes or until very cold. Grate butter using large holes of a box grater. Return grated butter to freezer for another 10 minutes.
- In a large mixing bowl, combine flour, sugar and salt. Add the cold grated butter, tossing to combine. Working quickly to avoid warming, use your hands (or pastry cutter) to break up butter into smaller pieces, like small peas. You should be able to see pieces of butter. I make all doughs by hand, but you may also use a food processor for this as long as you avoid over-mixing.
- Drizzle a couple of spoonfuls of iced water in mixture and toss to moisten. Continue adding remaining water until dough is crumbly but holds together when squeezed with fingers. To ensure a flaky crust, work quickly and do not over-process.
- Turn dough out (still crumbly) from bowl onto counter and very lightly fold and bring together into a ball. It should still be slightly crumbly.
- Divide dough in two and shape each half into a thick disc. Wrap each disc with cellophane and refrigerate 1-2 hours, preferably overnight.
Notes
Other great tips for apple / fruit pies:
1-Should I cook apples before adding to pie dough?
Yes! Precooking the filling is the secret to a perfect apple pie. You’ll get just the right amount of sweetness and your pie is less likely to become soggy.
2-How do I thicken apple pie filling?
Flour works well, but if you prefer gluten-free, you may opt for cornstarch. Do keep in mind that cornstarch will thicken the filling more than flour, so use less.
3-Why did my apple pie turn out runny?
Overripe apples, pie filling too thin, pie still too hot when sliced, these are all some things to avoid when making and serving apple pie. Make sure that your filling is thickened enough, and give your pie enough time to set after baking.