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Flaky Pie Dough
Ingredients
- 2 ¾ cups (12.5 ounces / 350 g) all-purpose flour
- 2 tablespoons (25 g) sugar
- 1 ½ teaspoons (5 g) Diamond Crystal kosher salt
- If using table salt: use same weight or half as much by volume
- 2 ½ sticks (10 ounces / 280 g) unsalted butter, cut into ¼-inch slices
- 6 tablespoons (3 ounces / 85 ml) cold water
Directions
- In a large bowl, combine 2 ½ cups (315 g) of the flour, sugar, and salt. Set aside the remaining ¼ cup flour.
- Add the sliced butter to the flour mixture and toss to coat. Use your hands or a pastry blender to press the butter into the flour until the mixture has both large flakes and smaller pea-sized bits of butter.
- Sprinkle the reserved ¼ cup flour over the mixture and toss gently to combine.
- Drizzle the cold water over the dough, one tablespoon at a time, mixing gently with a fork or your hands until the dough starts to come together. It should look shaggy but hold when pressed.
- Gather the dough into a ball, divide it in half, and shape each piece into a disk. Wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours (or up to 2 days) before rolling.
Apple pie filling
- Apples – see below for the type of apple recommended. (4 honey crisp apple peeled cored and diced)
- Lemon juice – peeled apples get tossed in lemon juice to prevent premature browning.
- Water and Cornstarch – cornstarch and water are used as a thickening agent and will help create that signature smooth, gooey filling.
- Sugars – Granulated sugar for best flavor.
- Seasonings – a mix of cinnamon, salt, and vanilla come together for incredible aroma and taste.
Frosting
- 1 cup powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon milk
Process
- Stretch pie dough into ¼ inch thickness and use a 3-inch round cutter to make circles
- Place 1 teaspoon of apple filling in center, wet edge of dough with water and fold over creating a pocket
- Pinch edges together to seal in filling
- Bake at 350* for 20 minutes
- Cool and ice tops with vanilla frosting.
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