The Only Pie Crust You Need
This pie crust recipe has been the key to every delicious pie I’ve made this Fall. It’s incredibly easy to make, has simple ingredients, and can be made sulfite-free and without eggs! Having a sulfite allergy, I didn’t think I’d be able to enjoy such a delicious variety of pies. However, thanks to one of my fellow foodie friends on Instagram, Brooke (of ItsBrookiesCookies) I have this incredible recipe to share that will change all of your holidays!
This crust is a smooth, buttery, and flaky base and topping for pies of all varieties. The first pie I made with it was Brooke’s apple pie recipe which is the best pie I’ve ever had in my life! The crust is easy to mix and can be baked within an hour of making. It was easy to handle and roll and I would recommend this recipe to anyone looking for a great pie!
The Key to a Great Pie
Holiday baking always requires lots of butter and it’s the one ingredient I stock up on before Thanksgiving and Christmas. This recipes’ main ingredient is butter. The butter helps the pie crust stick together well and gives it the smooth texture that makes it so delicious!
Sulfite Free Pie Crust Ingredients
- 2 1/2 cup organic and unbleached all purpose flour
- 2 sticks organic unsalted butter – cold and cut into cubes
- 1/2 tsp sea salt
- 1 tsp organic cane sugar
- 6 tbsp ice cold water
Making the Pie Crust
To make this pie crust, start by adding the flour, salt, and sugar to a food processor or strong blender (I use the Ninja Processor Bowl). Pulse a few times to mix well then begin adding in the butter a few cubes at a time, pulsing for 5-6 times in between. When all the butter has been added, add 2 tbsp of cold water at a time and pulse in between.
After all ingredients have been combined, take the dough out of the processor and place onto a clean, well floured surface. Roll the dough until it begins to form a compact, smooth ball. Then place the dough ball into a bowl, cover and place in the fridge for 30 minutes-1 hour. After the chilling time, the dough is ready to be coated in flour, rolled and shaped into your desired pie form.
Classic Homemade Apple Pie
The first delicious dessert I made using this pie crust was Brooke’s incredible homemade apple pie recipe! It’s a classic option for the fall and holiday season and I was extremely impressed with the outcome. If you’ve never made an apple pie, it may seem intimidating, but I promise you this was SO easy! The result was a sweet, mouth watering pie with a sweet apple-y and sugary inside and soft, flaky pie crust.
Apple Pie Ingredients:
- 5-6 medium sized organic apples
- 1 stick organic unsalted butter
- 3 tbsps organic and unbleached all purpose flour
- 1/4 cup water
- 1 cup organic cane sugar
- 2 tbsp organic maple syrup
- 1 tsp vanilla
Making the Apple Pie
Start by preheating the oven to 425 and taking the pie crust out of the fridge. Let the dough rest for 15 minutes then separate into two balls that are around the same size. Next, lay some flour out onto a flat surface and roll out the dough until it will evenly cover your pie dish. After washing, peeling, and slicing your apples, lay them out in the dish on the pie crust. Roll out the second dough ball and slice into long pieces to form the lattice on top.
In a pan on the stove, melt the butter completely then mix in the flour and stir until well combined. Add in the maple syrup, water, sugar, and vanilla and let the mix simmer for 5 minutes. Make sure to consistently stir the mixture to avoid burning. After it thickens slightly, pour the mix over the pie (on top of the lattice!), making sure to completely coat the pie. Then bake in the oven for 15 minutes on 425 and lower the temperature to 350 and bake for 30 more minutes.
