I've made a few pie video recipes on this blog over the years, but every single time I've used either a frozen shell, or ready to use sheets of dough. Some of you may have been thinking that I didn't know to make it from scratch, or was afraid to show you my secret recipe.Well, neither is true. I make a damn nice piecrust, but I just choose not to. And, there are really no secret pie dough recipes. The formula is pretty standard; flour, fat, and water combined with the same technique by virtually every chef. You will see a splash of vinegar added to the ice water, which is suppose to reduce gluten formation and help keep the crust tender and flaky – but that's about as much of a secret as you're going to get.
This version is an all butter recipe (my personal favorite), and is made using a food processor, which makes the always critical "cutting" the butter into the flour step very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures. If you'd like the apple pie filling recipe, you can find that here.
Below the recipe, I've included my mother Pauline's Key Lime Pie video, where she demonstrates how to properly "crimp" the dough edges to get that classic scalloped crust effect. I could have showed you in my video, but she has much nicer nails. Enjoy!
Ingredients: (makes enough dough for one 9 or 10 inch double crust pie)
12 ounces flour (about 2 1/2 cups)
2 sticks (1 cup) ice cold butter, cut into 1/2-inch pieces
1/2 teaspoon salt
7 tablespoon ice water
1 tablespoon cider vinegar
Learn How to Crimp Pie Crust from My Mom!
