With so much time spent in our homes these days, many of us are discovering, or rediscovering in some cases, a passion when it comes to getting in the kitchen and baking something from scratch. Cookies, brownies, and bars are great “gateway bakes” for most new bakers, but a pie crust is approached with a bit of trepidation by many. Our corporate Panhandle Milling chef is going to teach you how to make homemade pie crust with this foolproof pie recipe.
With so much beautiful produce in season, pies are an amazing way to put the best mother nature has to offer on display without diluting the rich flavors and textures of the fruit. So if you’re scratching your head wondering how to make a flaky pie crust, this one’s for you!
This pie recipe effortlessly combines everything we love about pies. A super buttery flaky crust that melts in your mouth and a sweet (but not-too-sweet) fresh apple filling that evokes a sense of down-home warmth and comfort. This is truly the best apple pie crust, and just about as timeless as a recipe can get.
Super Flaky Pie Dough
2 ¼ cups Panhandle Milling Kamut® All-purpose flour, plus extra for dusting
1 tsp. salt
¼ cup vegetable shortening, chilled, cut into 1/2-inch pieces
¾ cup unsalted butter, chilled, cut into 1/4-inch pieces
6 -8 Tbsp. ice water
¾ cup brown sugar
¼ Panhandle Milling Panhandle Milling Kamut® All-purpose flour
1 Tbsp. Apple Pie Spice or Dutch Speculaas Spice Blend
2 Tbsp. Lemon juice
2 pounds McIntosh apples, peeled, cored, and sliced 1/4 inch thick
1 ½ pounds Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
1 egg white, beaten lightly
2 Tbsp. Turbinado Course Sugar in the Raw or granulated sugar, for topping
- Wash and sanitize hands, work surfaces and tools.
- Combine the flour and salt in a large bowl. Cut the butter and shortening into small cubes and coat with flour. Rub the flour and fat mixture gently with fingers between your hands until the flour appears yellow and the fat is in small pea-sized clusters.
- Sprinkle 6 tablespoons of ice water over the mixture and add more if the dough seems dry. Using a stiff rubber spatula continue to stir and press the dough until it is coming together. Divide dough into 2 even pieces.
- Turn each piece of dough onto a sheet of plastic wrap and flatten each into 4-inch disk. Wrap each piece tightly in plastic and refrigerate for 1 hour.
- Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw completely on the counter before rolling it out.)
- On a lightly floured counter, roll one disk into a 12-inch circle. Gently transfer the circle to a 9-inch pie pan (allowing the extra dough to hang over the edges).
- Work the dough gently into the plate and press into the bottom of the pan, allowing the excess overhang to remain.
- Roll the second disk of dough into a 12-inch circle on lightly floured counter, then transfer to parchment paper.
- Combine the sugar, flour, and spice together in a large bowl.
- Add lemon juice and apples and toss until combined.
- Load the apple mixture into the dough-lined pie plate and pile them a little higher in the center.
- Light and loosely wrap the remaining pie dough disk onto a rolling pin to cover the apples, allowing ½ inch of dough to drape over the edge of the apples and align with the bottom crust.
- Trim overhang to ½ inch beyond the lip of the pie plate so that the top and bottom align with ½ inch total all around the pan.
- Pinch edges of top and bottom crusts firmly together.
- Tuck overhang under itself; folded edge should be flush with the edge of the pie plate. Crimp dough evenly around the edge of the pie using your fingers.
- Cut 8 1-inch holes in the top of the dough. Evenly brush the top of the pie with the egg white and sprinkle evenly with the turbinado sugar or granulated sugar.
- Preheat oven to 425° F. Place the pie on a sheet pan in the center of the oven and bake until golden brown for 25 minutes. Reduce heat to 375° F. Rotate sheet pan. Bake for an additional 25 minutes until the crust is deep golden brown and juices are bubbling. Let the pie cool on a wire rack at room temperature for at least 3 hours before slicing.
Did you love this buttery flaky crust? Be sure to tag us on Facebook or Instagram so we can see your mouthwatering creations! Want more great recipes? Subscribe to our Panhandle Milling email list so you can get all the latest on what we’re up to.