recipe with pie crust
The Best recipe with pie crust
I love this recipe because it’s foolproof—no fancy tools, no stress, just a few ingredients that come together beautifully. It’s not just a dessert; it’s a way to make everyday meals feel special. Whether it’s a hearty meat pie for dinner or a simple fruit tart for breakfast, the crust holds up perfectly. And the health benefits? Well, homemade pie crust is lighter than store-bought, with less added sugar and fewer preservatives. It’s still indulgent, but it’s made with love and intention. Plus, there’s nothing like the satisfaction of knowing you did it yourself, especially when your family raves about it. It’s a recipe that works for both quick weeknight meals and big gatherings, and honestly, that’s why I keep it in my rotation.
Classic Apple Pie with Homemade Crust
A timeless dessert featuring a flaky, buttery pie crust filled with spiced apples and a simple sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- ½ cup cold unsalted butter, cubed
- 1 large egg
- 1 tbsp ice water
- 6 medium apples (about 4 cups sliced)
- ½ cup granulated sugar
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tbsp all-purpose flour
- 1 cup unsweetened applesauce
- 1 tbsp lemon juice
- 1 tsp sugar
- ½ tsp ground cinnamon
👨🍳Directions
-
1
Preheat oven to 425°F. Combine flour, salt, and sugar in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. -
2
Add the egg and ice water, mixing just until a dough forms. Chill for 30 minutes. -
3
Roll out half the dough on a floured surface to fit the bottom of a 9-inch pie dish. Transfer to the dish and crimp the edges. Freeze for 15 minutes. -
4
Slice apples thinly, tossing with lemon juice, sugars, spices, and flour. Spread evenly in the crust. -
5
Roll out the remaining dough, cut out a 2-inch circle for the center, and place it on top of the filling. Crimp the edges. -
6
Mix applesauce with lemon juice, sugar, and cinnamon. Pour into the pie, leaving a small gap around the crust. -
7
Cut a few slits in the top crust to let steam escape. Bake for 40–45 minutes until the crust is golden and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Apple Pie with Homemade Crust Works
❓ Frequently Asked Questions About Apple Pie with Crust
1. What is the best way to store homemade pie crust after making it?
Wrap the pie crust tightly in plastic wrap and refrigerate for up to three days. For longer storage, freeze it in a single layer on a baking sheet before transferring to a sealed bag or container. Thaw in the fridge overnight before using.
2. Can I use store-bought pie crust if I don’t have time to make my own?
Absolutely! Store-bought crust works perfectly for this recipe. Just follow the package instructions for thawing and handling, as it may vary slightly from homemade dough.
3. What if my pie crust turns out too tough or dense?
If the crust feels tough, let it rest at room temperature for about 30 minutes before rolling and using. Chilling it too long can make it stiff. If it’s already baked, lightly brush the crust with a bit of water or melted butter to help it soften.
4. How do I prevent a pie crust from shrinking or puffing up while baking?
To avoid puffing, blind-bake the crust by placing pie weights or dried beans inside before filling and baking. Remove the weights after baking to let the crust set. For a flakier texture, chill the dough for at least 30 minutes before rolling.
5. Can I make this pie ahead of time and reheat it?
Yes! Assemble the pie, cover loosely with foil, and refrigerate for up to 24 hours. Reheat in the oven at 350°F (175°C) for 15–20 minutes until warm, or microwave the filling only if using a pre-baked crust.
