It’s the perfect day to celebrate 3.14159 billion reasons that I love making Pies. My all time favourite is a combination of Pie Crust by pie crust master Judy Kim and All Recipe’s Apple Pie. Seriously, just go to Judy’s website and you’ll find everything you’ve ever needed to know about pie crust plus be amazed and inspired by her baking and photography! http://www.judykim.nyc/
If you have followed me for a while, you know I’ve been searching for the Holy Grail of pie crusts and this one is perfect for making all sorts of fancy pie crust lattice tops and shape cut-outs.
The only Math you’ll find here are cup and spoon measurements.
Enjoy!
Vodka Pie Crust
12 tablespoons (1 and half sticks) cut into 1″ pieces and frozen ahead of time
1/2 cup vodka
1 tsp kosher salt
2 tbsp shortening, also frozen
1. Pour vodka into a one cup measuring cup, add several ice cubes to fill. You need to end up with 3/4 cup liquid once some of the ice has melted.
2. Whisk together flour and salt in a large mixing bowl. Toss frozen butter and shortening chunks with your hands to coat.
3. Transfer mixture to food processor. Pulse 2-3 or more times until the mixture is the size of small peas.
4. Remove any existing ice pieces from the vodka until you have 3/4 cup of vodka and water. Pour this mixture in a steady stream into your food processor funnel while continuing to only use pulses until the mixture has become one large clump. *if it doesn’t do so, add icy cold water until it does come together. I think I needed up to 1/4 cup more.
5. Turn the dough out onto a flour work surface or counter. Don’t be afraid to use flour to shape the mixture as the dough will be quite soft and moist.
6. Knead 5-6 times then cut in half and shape each piece into a flat round or a rectangle if you’re making lattice. I find it easier to shape once you’ve wrapped each piece in plastic wrap.
7. Place the plastic wrapped dough halves into the fridge for at least 2 hours or overnight. I’ve only ever done 2 hours and had no difficulty.
8. Roll out for pie crust bottom. Roll the second piece a bit more thinly for cut-outs. I purchased mine at Williams Sonoma. They’re really cute because they leave little markings on each leaf and flower.
9. Leaf and flower cut-outs can be placed on a parchment paper lined baking sheet then frozen until you’re ready to put on top of your pie.
Apple Pie Filling
1 recipe for a 9 ” double pie crust (see above)
1/2 cup unsalted butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 granny smith green apples – peeled, cored and sliced
- Preheat oven to 425F. Melt the butter in a medium saucepan. Stir in the flour to form a paste. Add water, white sugar and brown sugar then bring to a slow boil. Reduce temperature and simmer.
- Place the bottom crust in your pan. Fill with apples, mounding them higher in the middle. Cover with lattice work or cut-out leaves and flowers. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it can pour in between the lattice and/or cut-outs and not run off the pie.
- Bake for 15 minutes in the preheated oven. Reduce the temperature to 350F and bake for another 35-45 minutes until apples are soft. Cover crust edges with foil if they start to over brown.
- This pie can be frozen and baked when needed.
