apple pie shell recipe

Written ByJenny Smyth Posted on
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The Best apple pie shell recipe

I have always been a fan of apple pie, and when I discovered this simple yet delicious recipe for an apple pie shell, I knew I had to share it with you all. This recipe comes from my grandmother’s cookbook, which has been passed down through generations of my family.

The story behind this recipe is that it was created by my great-great-grandmother, who was known for her exceptional baking skills. She would spend hours in the kitchen perfecting her recipes, and this apple pie shell was one of her favorites.

It’s a classic American dessert that never goes out of style. When I make this recipe, I feel like I’m carrying on a tradition that brings me closer to my family’s history.

The smell of cinnamon and sugar wafting from the oven is like a warm hug, and it always puts me in a good mood. My kids love helping me make this recipe because they get to lick the spoon and taste the dough before it’s even baked.

We often have this for dessert after dinner on special occasions like holidays or family gatherings. It’s a comforting treat that never fails to bring a smile to our faces.

Classic Apple Pie Crust

4.9 from 1754 votes

A flaky and buttery pie crust perfect for apple pie. This recipe makes a double crust, enough for a 9-inch pie.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Egg Wash

1 egg
1 tbsp water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Add the cold, cubed butter.
3Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will ensure a flaky crust.
5Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6Be careful not to add too much water, as this can make the crust tough.
7The dough should hold together when squeezed but not be sticky.
8Divide the dough in half, shape each half into a disk, and wrap in plastic wrap.
9Refrigerate for at least 30 minutes.
10This step is crucial for developing the gluten and allowing the butter to solidify, which helps create a flaky crust.
11On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish.
12Transfer the dough to the pie dish, pressing it into the sides and bottom.
13Trim the edges, leaving about 1/2 inch of overhang.
14Repeat with the second disk of dough to create the top crust.
15Chill the pie crust in the refrigerator while preparing the apple filling.
16This helps the crust maintain its shape during baking.
17Preheat your oven to 425°F (220°C).
18In a small bowl, whisk together the egg and water to make an egg wash.
19Brush the egg wash over the top crust, which will give the pie a golden-brown finish.
20Sprinkle with coarse sugar if desired.
21This will add a slight crunch and extra sweetness.
22Place the pie on a baking sheet and bake for 15 minutes.
23Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
24If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
25Allow the pie to cool on a wire rack for at least 2 hours before serving.
26This allows the filling to set and makes it easier to slice.
27Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Rolling pin
Pie dish
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

Tips: For a double crust, you can use the second disk of dough to create a lattice top or cut-out shapes for a decorative touch. To make the crust ahead of time, wrap the dough disks tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Watch Video Of How Classic Apple Pie Crust Works

This apple pie shell recipe is always a good idea for any occasion – whether it’s a holiday gathering or just a Tuesday dinner at home with the family.

My kids love helping me make this recipe because they get to lick the spoon and taste the dough before it’s even baked, and they always request it as their favorite dessert after dinner.

One of the best things about this recipe is how easy it is to make ahead – simply freeze the dough for up to 3 months or refrigerate it for up to 24 hours before baking.

❓ Frequently Asked Questions About Apple Pie Crust

1. What type of apples should I use for this recipe?

You can use any variety of apples you like, but I recommend using a mix of sweet and tart apples such as Granny Smith and Gala for the best flavor.

2. Can I use store-bought pie crust instead of making my own shell?

While you can use store-bought pie crust, making your own shell from scratch is worth the extra effort – it’s easier than you think and tastes so much better!

3. How do I prevent the edges of my pie crust from burning during baking?

To prevent the edges from burning, simply brush them with a little bit of water or egg wash before baking.

4. Can I freeze this apple pie shell for later use?

Yes, you can freeze the dough for up to 3 months – just thaw it overnight in the fridge before using.

5. How long does it take to make this apple pie shell from start to finish?

With some practice, you can have this delicious apple pie shell ready in under an hour!

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