How to make pie crust video: flaky, delicious apple pie recipe

by on November 13, 2012

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In this month’s Jordan kitchen demonstration video, I offer tips and techniques for making a delicious, flaky pie crust. We hope this apple pie recipe makes its way into your kitchen this season. Cheers!

Recipe: Wine Country Apple Pie with Flaky Crust

Summary: This simple, flavorful recipe will make it easy for you to create a delicious apple pie with a golden, flaky crust that would make your grandmother proud.

Ingredients ~


For the pie dough:

  • 3 cups all purpose flour
  • 8 ounces cold butter, cut into cubes
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup ice water

For the filling:

    • 8 Granny Smith apples
    • 3/4 cup sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1 teaspoon vanilla extract
    • juice of one lemon
    • 3 tablespoons cornstarch
    • 3 tablespoon sugar
    • 3 tablespoons butter

Instructions ~

  1. To make the pie dough, mix dry ingredients with cold butter on low in a stand mixer to incorporate most of the butter, leaving some hazelnut-size pieces. Turn the mixer off and add ¾ of the ice water all at once. Mix until dough starts to come together, adding more water if it looks too dry.
  2. Turn dough out onto a floured surface and finish mixing by hand. To mix, flatten dough and fold it over itself two to three times. The dough should be mostly put together and slightly loose. Do not knead the dough. Wrap in plastic and refrigerate a minimum of 30 minutes or up to 2 days.
  3. For the filling, peel and core apples, then cut into wedges or thin slices. Combine apples with ¾ cup of sugar, spices, vanilla and lemon juice. In a separate bowl, mix the cornstarch and 3 tablespoons of sugar.
  4. Melt butter in a large pot over and when hot, add the apple filling mixture. Cook over medium-high heat, stirring constantly, until the apples are tender but not mushy. While the apples are still cooking, gradually sprinkle the cornstarch and sugar mixture onto the apples to thicken the liquid. (You may not need all the starch mixture.) Remove from the heat and allow the cooked apples to cool to room temperature before filling your pie. Filling can be made the day before assembling and baking your pie.
  5. Remove the refrigerated dough, divide in half, and roll on a floured surface. Place one rolled half in the bottom of a nine inch pie pan (preferably glass, so you can see that the bottom crust is baking) and pinch off excess dough. Fill with cooked apple filling, or whatever pie filling you choose, and place second half of dough on top. Pinch top and bottom dough together to form a seal. (See above video for demonstration techniques.) Cut “vents” in your pie top, brush with egg wash and sprinkle with sugar to get a shiny, golden crust.
  6. Bake in a preheated oven at 375 degrees (traditional) for 45-60 minutes or 350 degrees (convection) for 40-60 minutes towards the bottom of your oven to ensure the bottom crust is cooked. Check the pie frequently and be sure to rotate as necessary to bake evenly.

Preparation time: 1 hour(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8 (one pie)

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  • Bob B.

    Excellent tutorial! Some wonderful tips, and your estate baker did a great job demonstrating while simultaneously presenting clear, helpful explanations to really understand why certain ingredients and steps are recommended. I’m thinking apple pie for Thanksgiving dessert!

  • http://www.jordanwinery.com Lisa

    Glad you enjoyed the video!

  • Jordan

    Awesome, I’m going to make this for Thanksgiving. I noticed a typo, though. The filling ingredients call for 1 tablespoon of sugar but the instructions (#3) call for 3 tablespoons of sugar. Clarification?

  • http://www.jordanwinery.com Lisa

    Hi Jordan,
    Glad you enjoyed the video. We re-checked the video and the recipe and both call for 1 tablespoon of sugar. Are you sure you heard 3?
    Thanks,
    Lisa

  • tyggy

    Excellent tutorial. I followed by the book, Wonderful tut! Loved it.

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  • Mildred

    Could I use this pie crust for any other pies like a pecan pie?

  • mark

    one tablespoon you add with the flour and salt,
    and the other two for the top of the pie.

  • Bree

    OMG I made my first pie crust!!! Great tutorial and my pie came out fantastic. Thank you very much and you have no idea how excited I am. :)

  • Jay P.

    Great video on the pie crust! I followed the recipe and my crust came out extremely hard, especially the bottom. Any idea why that would have happened? Did I not roll it thin enough?

  • enrique

    Excellent video and the explanation is wonderful !!!!!!!!!!!

  • http://www.jordanwinery.com Lisa Mattson

    Thanks. Glad you enjoyed it.

  • lisamattson

    Hi Jay,
    The only thing we can think of is that the dough could have been over mixed or that the oven temp was not hot enough and it baked too slow. And make sure the dough has been refrigerated at least an hour before rolling and baking….
    Hope this helps.

  • Khaoula Benziane

    Hi , i am from Algeria and i’ve searched for a pie dough recipe for forever, i like yours but i need the ingredients in Grams please (metric system), i am not so sure about the flour amount.

  • Karias

    She needs to sound a little mire upbeat in her voice…too monotone.
    Also…get that hair outta your face!

  • Judy

    I have been on a seach for the perfect pie crust….This is it…easy to make perfect everytime….Thank you soooo much

  • Ashley

    I can’t wait to try out this recipe :) being that my first pie crust wasn’t all that great. I’ll be making 2 pies and they don’t require a top crust. How many ounces does each crust need to be? Or is just approximate and I can just cut it in half?

  • Gregory Hahn

    First time making this pie crust ,,I am going to put a cold filling in it after crust is baked , I am going to bake at 450 deg for 10 to 15 min hope all go’s well ,dough is in the ice box chilling right now , will try to roll out in 30 min . Thanks for sharing recipe per video really helped ,Gregory

  • Gregory Hahn

    Well I must say it is a flaky pie crust ,Not the flake I was looking for , good recipe