How To Make The Perfect Apple Pie Crust

How To Make The Perfect Apple Pie Crust

No American can resist the tasty charm of an apple pie. There have been thousands of variations to this all-time favorite food of almost all Americans.

Each recipe has a distinct taste and appeal. Since everyone has his own discriminating taste, many people prefer the old-fashioned recipe of chunky apple filling inside a crumbly crust. Meanwhile, others want the fusion of apple and other sweet fruits, a different kind of crust, various toppings or garnishing including nuts and cheese.

You can easily make an apple pastry especially if you have all the proper ingredients coupled with proper baking know-how. A good tasting pastry or pie starts with fresh and well-prepared ingredients followed by an evenly baked crust. These two are the most recommended combination in making home cooked apple pastry or pie baked in an old-fashioned way.

Before starting to create your perfectly baked traditional crust, make sure that the ingredients which you will use were kept refrigerated days ago. All the components of your amazing pie base or crust like your flour and milk must be really cold.

It is recommended to use flour the all-purpose kind instead of cake or bread flour because these two are soft and are not appropriate in creating flaky pastry base. If you want a brittle or flaky base with oozing butter flavor, you must use 50%PRCTG% shortening and 50%PRCTG% butter.

The moisture or the oil coming from these two gives the flaky texture to your apple pastry. You have to cut in shortening and butter either by a spoon, fork or pastry mixer till the mixture or dough appears like peas. If the mixture is dry you may add in water although cold sour cream will produce a flakier or crumblier crust.

If you think that the mixture or dough has achieved its perfect consistency, knead pastry dough or mixture and make one dough ball. You must cover this with clean cloth or plastic cover and put it inside the fridge for about half hour.

Keeping the mixture or dough cool relaxes your mixture and creates a good round shape. After half an hour, you may now get the mixture or dough out of your fridge and put it on a clean table sprinkled with flour.

Get a rolling pin and put flour around it. Start rolling the pin over your mixture but maintain the round shape which must be bigger than the baking pan by two inches in size. After this, wrap the mixture and chill it again for another half hour.

You can now arrange the rolled out dough into your baking pan. Make sure that you cut the sides so your crust looks neat and delicious. Now, your mixture is ready to have its filling.

Make sure that you follow your recipe properly because there some instructions wherein dough has to be baked first or sometimes you have to create little holes below to let the steam get away. Whatever apple pastry or pie recipe you follow, making an evenly baked crust or base is your means to go for that mouth-watering treat.