家常pie crust - apple做法，pie crust - apple食谱与做法

this recipe is adapted from multiple of Beth's pie recipes, which often have both top and bottom crust. The link here is the pumpkin pie with one crust worth, but I took out the egg yolk part.
****** The portion of ice water also varies across Beth's recipe. 1/3 cup seems a bit much; Anna has it at 1/4 cup. May try it next time.
****** could roll it out thinner next time or make it slightly bigger

Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH


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anna's recipe for pumpkin pie and versatile pie crust-----
< this makes 2 general sized pie OR 6 individual miniature pies >


2 ½ cups (375 g) all-purpose flour
1 Tbsp granulated sugar
1 tsp fine salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp (10 ml) white vinegar or lemon juice


someone else to look into ----

2 crusts
- 280 gm (2 cups) plain flour
- pinch of salt (if using unsalted butter)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 4 tbsp fine sugar
- 150 gm (3/4 cup) cold butter, cubed
- 1/4 cup cold yogurt
- milk for the glaze
- sugar for sprinkling

用料  

pie crust - apple的做法  

1. work on the dough COLD

2. prep: cut butter and freeze

3. 1. sift dry ingredients together.
   2. Work in butter
   3. add in ice water
   4. knead into a dough and leave it in the fridge to chill for at least 2 hours before use

4. ---- chill 2 h -----

5. 1. roll the dough out to be 3-inch extra from the pan.
   2. flip it on with the help of the rolling pin.
   
   3. tuck in the bottom
   4. fold back and tuck in the top part with your thumb to create a wavy pattern

6. --- chill 10 min -----
   chill for 10 min in the fridge again before putting it in the oven

7. ----- blind bake -----
   till golden brown

小贴士

*** adjust water
*** Anna's variation:
1. adds vegetable oil before butter to coat the flour first to make the dough tender. It can protect the flour from absorbing too much liquid, which leads to a stretchy, tough dough.
2. adds sugar to soften the dough and
3. softens the butter for 15 mins so you won't overwork the butter or take too long to let the butter blended to overdevelop the protein in the flour.
4. adds lemon juice to add acidity to help the protein to stretch and not spring back when rolling it later