Never fail homemade pie crust isn’t just a dream. That’s right! Now you really can make the most delicious and beautiful pie crust—every time.
A homemade pie is always a treat to eat. But when you make a homemade pie with my Never Fail Homemade Pie Crust recipe, you will make a perfect pie every time.
But wait, there’s more. In addition to my original Never Fail Homemade Pie Crust, I also have two more never fail pie crusts that are sure to delight. Butter Pie Crust uses unsalted butter and a touch of vodka. Cheddar Cheese Pie Crust uses freshly shredded cheddar cheese to add an extra dimension to the crust.
All three of these never fail homemade pie crusts are simply scrumptious when you’re making an apple pie. So, I’ve included my recipe for the best apple pie filling I’ve ever tasted.
Is your mouth watering yet? Good! It’s time to bake a delicious pie!
Recipe for Never Fail Pie Crust
1 cup butter flavored shortening that is cold (I keep mine in the refrigerator)
2 cups flour
1 teaspoon salt
2 tablespoons white vinegar
Cut the shortening into the flour and salt. Combine milk and vinegar in a cup (it will curdle) and add to flour mixture. Stir together until the dough JUST STICKS together. Roll out between a well-floured plastic wrap or parchment paper. Chill for about 30 minutes before putting into the pie pan. Then add your filling and bake according to your recipe. Makes 2 pie crusts.
Butter Pie Crust
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup unsalted butter, very cold, cut into 1/2 inch cubes or grated. Keep cold until needed
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoons ice water or substitute 2 tablespoons of unflavored vodka for the water
Place flour in food processor with salt and sugar and pulse briefly. Add butter in small increments until dough is crumbly. Add water/vodka by tablespoons and continue to pulse until it all comes together.
Remove and place on wax paper or pastry cloth. Mix with your hands until it you can make a large ball and divide in half. Press dough into a disk and wrap with plastic wrap and chill for 20-30 minutes. Take out 1 disk at a time and roll out and place into pie dish.
Cheddar Cheese Pie Crust
2 1/2 cups all-purpose flour, plus more as needed (spoon, not scoop, and level)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cubed
1/2 cup ice water, plus more as needed
4 ounces (approximately 1 cup) freshly shredded cheddar cheese (do not use pre-shredded cheese)
Make an egg wash of 1 large egg beaten with 1 tablespoon milk
This is a truly special never fail homemade pie crust. Take a scant ¼ cup of the flour and toss with cheese and set aside. Place flour, sugar and salt in processor and pulse briefly. Add cheese/flour and pulse just until combined. Then add ice cold butter and pulse until it looks like peas. Now add water a teaspoon at a time until it all comes together. Remove dough and combine it into a ball. Cut in half and make 2 flattened disks. Wrap with plastic wrap and place in refrigerator for at least 2-3 hours. Take out a disk at a time and roll out and place in pie pan. Add filling and cover with second crust.
Apple Pie Filling
Apple pie is as beloved as Mom, baseball and America. But did you know that apple pie was not American? It came to us from English immigrants who had been making “apple” pie since the 1300’s. Their pie included figs, raisins, pears and saffron before it made its way across the pond.
Nowadays our beloved apple pie has many variations including raisins, walnuts, pecans, cheddar cheese. My little additive is Maker’s Mark Bourbon. The crust can be made with butter, butter flavored shortening, cheddar cheese, ice water or even vodka!
The types of apples are important, too. While some people insist a mix of apples is necessary for the best flavor, you are better to use one type of baking apple. That’s because the apples will all bake at the same rate.
One of the best apples to use is the classic Granny Smith. But other apples to use for pie include Braeburns, which remains crisp and doesn’t release a lot of liquid but has loads of flavor. Mutsu has great flavor as well, and Pink Lady that has a honey flavor that adds to the pie. Be sure to get the freshest apples possible. So, a visit to the local farmer’s market is ideal.
Fall is the ideal time to get these apples because they are being harvested then. Summer harvested apples are for making apple flavored desserts and for cooking. They don’t always have the crispness desired for pie.
By the way, do you have a high-quality pie baking pan? An aluminized steel pie pan is so much more satisfying to use that a throw-away pan.
Apple Pie Filling Recipe
10 medium to large apples, peeled, cored and cut into wedges (Braeburn, Granny Smith, Pink Lady and Mutsu are the best choices)
3 tablespoons of Fruit Fresh or freshly squeezed lemon juice
1/3 cup of Maker’s Mark Bourbon or other quality bourbon
1/3 cup of flour
¾ teaspoon of ground cinnamon or apple pie spice
¾ cup granulated sugar
2 tablespoons of butter
Toss apples with Fruit Fresh or lemon juice in bowl. Pour Maker’s Mark Bourbon over apples and stir periodically for 15 minutes. Drain bowl and toss apples with the rest of the ingredients, except the butter. Melt butter in a large fry pan and add apples just until they start to soften stirring occasionally. Add to pie crust. Cover with top crust and bake at 375 degrees for 45-55 minutes (depending on your oven). Remove and let cool completely before serving.
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