GUYS! It. Is. Fall. FINALLY! Admittedly, I’m not the pumpkin spice latte drinking, ugg-boot wearing stereotype walking around, but I really do love me some Autumn weather. After a weekend of 75+ degree weather with what felt like 99% humidity, this cool weather lover was ready for some 50 degree chilly nights with the smell of wood stoves in the air.
To celebrate I’ve got a quick post for you that will get you ready for all of your autumn needs: pie dough. Yes, this is a repost from my Triple Berry Pie (which you should make next June, July, and August), but I thought it made more sense to have this dough in it’s own post.
This recipe has been my go-to recipe for as long as I’ve been making pie. It’s a classic all-butter pie dough that gives you a flaky, tender, and not over-blended crust that can hold up to even the gooiest of fillings. Though I will say, my favorite is still a classic apple crumb pie (which will conveniently be on the blog next week!)
So give this recipe a try with all those apples that you have left over from your apple picking! You won’t be disappointed.
Here’s what you’ll need adapted from (SmittenKitchen):
2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (3 grams) Kosher salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) butter, very cold
1/2-3/4 cup (4-6 ozs, 112-170 g) very cold water
Preheat the oven to 400
Cut the butter into 1/2 inch cubes. Place back in the fridge to keep cool.
In a large bowl, add flour, salt, and sugar. Whisk to combine the ingredients.
Add the butter to the flour and, using a pastry blender or two forks, cut the dough into the flour.
Continue to work the dough until the butter breaks down to pea sized pieces.
Pour the water onto the butter and flour, and combine with a rubber spatula until large pieces of dough start to form.
Then, using your hands, gently knead the pieces of dough until it forms one singular piece of dough. From here, I like to split the dough into two balls and wrap each ball in plastic wrap and form into a disc. Place the discs into the refrigerator for about 30 minutes.
Once the dough has had time to rest and chill, place onto a floured surface and roll out until the dough is a 12″ circle(ish). I like to fold the bottom pie dough into quarters before I place it into the pie pan. This gives me more control over the dough and stops from spreading it too thin and tearing through the crust.
If you’re making a pie that requires baking, add the filling, place the top crust on, and seal the edges together. I like to brush the crust with an egg wash before baking which helps to make the crust shiny. I typically bake my pies at 400f until the filling starts to bubble and looks slightly syrupy.
If you’re using a filling that doesn’t require baking, cover the crust in parchment and add pie weights or uncooked beans. Bake the crust at 400 F for 20-25 minutes, until the dough is fragrant and the edges are a deep golden brown.
Preheat the oven to 400
Cut the butter into 1/2 inch cubes. Place back in the fridge to keep cool.
In a large bowl, add flour, salt, and sugar. Whisk to combine the ingredients.
Add the butter to the flour and, using a pastry blender or two forks, cut the dough into the flour. Continue to work the dough until the butter breaks down to pea sized pieces. Pour the water onto the butter and flour, and combine with a rubber spatula until large pieces of dough start to form. Then, using your hands, gently knead the pieces of dough until it forms one singular piece of dough. From here, I like to split the dough into two balls and wrap each ball in plastic wrap and form into a disc. Place the discs into the refrigerator for about 30 minutes.
Once the dough has had time to rest and chill, place onto a floured surface and roll out until the dough is a 12″ circle(ish). I like to fold the bottom pie dough into quarters before I place it into the pie pan. This gives me more control over the dough and stops from spreading it too thin and tearing through the crust.
If you’re making a pie that requires baking, add the filling, place the top crust on, and seal the edges together. I like to brush the crust with an egg wash before baking which helps to make the crust shiny. I typically bake my pies at 400f until the filling starts to bubble and looks slightly syrupy.
If you’re using a filling that doesn’t require baking, cover the crust in parchment and add pie weights or uncooked beans. Bake the crust at 400 F for 20-25 minutes, until the dough is fragrant and the edges are a deep golden brown.