Thanksgiving is a week from today. So, let’s talk about pie. Homemade pie. Is there any other way? Some of you may buy refrigerated pie crust. But I’m telling you homemade pie crust is super easy to make with only a few simple ingredients there is absolutely no reason to buy pie crust that is potentially loaded with a ton of preservatives. It does take some patience and a little effort. Keep your dough very cold and be gentle with it. That will help you achieve a golden flaky crust.
If you are going to spend the time and effort to make homemade pie- make a few. Give one to a neighbor or a friend. Or put a few unbaked pies into the freezer for a quick, yet homemade dessert. (Just wrap a unbaked pie well with plastic wrap and place in the freezer. If you are using a glass pie dish, DO NOT preheat the oven as the dish will explode. Put your frozen pie in the cold oven and then preheat. They will come up to temperature together.)
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2/3 cup lard cold
- 3-4 tablespoons unsalted butter cold (cut into pieces)
- 1/3 cup ice cold water
- 6-8 large apples granny smith and honey crisp varieties
- 1/4-1/2 cup sugar depending on how tart the apples are
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
In a large ceramic mixing bowl, combine the flour and salt with a fork. Add the lard and butter. Work it into the flour using a pastry cutter until you have small pea-size pieces. Add the cold water a little at a time until you have formed the dough. Do not over work the dough.
Put the dough into a large Ziploc bag and refrigerate overnight.
To make an apple pie. Cut the cold dough in half into equal size pieces. Set aside one half. Cut the dough into two equal-size pieces. Cover one piece with a clean towel or plastic wrap to keep it fresh. Roll out the other piece of dough on a lightly floured surface. Fold into quarters to easily lift the piece of dough into the pie plate, then open the folded dough to fill the plate; add apples. Sprinkle with sugar, cinnamon and a touch of nutmeg.
Roll out the second piece of dough and place it over the filling. Press the top and bottom pieces of dough together to seal, rolling the dough under the edge of the pie plate, crimping as you go.