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#Amy traverso pork pie how to#
#Amy traverso pork pie plus#

This recipe comes from Amy Traverso’s “The Apple Lover’s Cookbook.” She uses both firm-tart (Arkansas Black, Granny Smith, Northern Spy, Rome, Roxbury Russets and Winesap) and firm-sweet (Braeburn, Ginger Gold, Honey Crisp, Jazz or Pink Lady) in this pie and the crust is killer! Even though she uses two whole sticks of butter plus 19 other ingredients, I would not change a thing.

This post was first published in 2011 and has been updated.Pork and Apple Pie with Cheddar-Sage Crust Then bake one of our Favorite Savory Pie Recipes or Favorite Dessert Pie Recipes!

#Amy traverso pork pie how to#

Photo Credit : Amy TraversoĪnd there you have it! How to make easy pie crust from scratch at home!įollow our expert step-by-step photos and instructions on How to Roll Out Pie Crust perfectly every time. Pie dough wrapped and ready for the refrigerator. Press each piece into a disk and wrap in plastic wrap. The larger piece will be the bottom crust.ĭivide the dough. Gather the dough into a ball and divide into two pieces, one slightly larger than the other. The perfect easy pie crust from scratch - done! Photo Credit : Amy Traverso Step Nine

See how mottled it is? That’s what you want. Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough-do not overmix!īriefly knead the dough. If needed, add more ice water, a tablespoon at a time, but proceed cautiously. Sprinkle 6 tablespoons ice water on top and stir with a fork until the dough begins to come together. Stop when the mixture looks like cornmeal with lumps and bean-sized bits of butter remaining. As you continue to work the butter in, the flour will begin to look moist and slowly turn pale yellow, too.Įarly stage mixing. When you first start out, the flour will be white and the butter will be yellow. Once the butter pieces are small, use your fingers to work the butter into the flour mixture: Rub your thumb against your fingertips as if you’re making the universal sign for “money,” smearing the butter as you do. This is an optional step, but I always do it because using utensils instead of your fingers keeps the butter cooler.īreak down the butter. Use a pastry cutter, 2 knives, or a fork to break the butter into smaller pieces. Photo Credit : Amy Traverso Step TwoĪdd the butter. In a medium bowl, whisk together flour, sugar (if using), and salt until well combined. Pie Crust From Scratch Directions: Step One

18 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into small cubes.

2 tablespoons granulated sugar (optional, but recommended for sweet pies).

How to Make Easy Pie Crust From Scratch How to Make Easy Pie Crust From Scratch Photo Credit : Amy Traverso Pie Crust From Scratch Ingredients: To make a single-crust pie, simply cut the recipe in half and do not divide the resulting dough-just press it into a disk, wrap in plastic wrap, and refrigerate. However the recipe does list the correct amount of sugar and tells you when to add it.Īlso, this is a recipe for a double-crust pie. Note: When I photographed this process, I happened to be making the crust for a savory pie and therefore didn’t add sugar. I photographed each step to try to help you along. This homemade pie dough has plenty of butter, so you’re unlikely to end up with a tough crust, even if you’re just a beginner. It really does just take a little bit of practice to build your confidence. When those little solid pieces of butter go into the oven, they melt, creating steam, which in turn creates thin, flaky layers. They key is to keep your ingredients as cold as possible so that the butter doesn’t melt into the flour. And the result is wonderful: flaky and tender. I’ve tried making dough in my food processor, but I really believe that making it by hand is easier, both in terms of being able to know when the crust is done and in not having to clean up the equipment. Rhubarb Pie | How to Make Easy Pie Crust From Scratch Photo Credit : Amy TraversoĪs for technique, I think hand-mixed crusts are the best. For sweet fruit and other dessert pies, I usually also add a little bit of sugar, but this is up to you. I use butter and butter alone because the flavor is so much better than that of shortening. But with this method, I don’t find that I need it. Some cooks add vinegar to their crust to limit gluten development and thus produce a more tender crust. In my mind, it has just the right proportions of butter, water, flour and salt. I used to find it daunting, too, but over the years I’ve come up with a easy pie crust from scratch recipe that I truly love. Pie is such an evergreen, adaptable dessert, but many home cooks are intimidated to make a homemade pie crust.