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In a 9-inch pie plate, whisk together the flour, sugar, and salt. Make a little well in the center; add the butter, oil, and ice water, and use a fork to mix the liquids into the flour mixture ...
Transfer the crust to a 9-inch deep-dish pie plate. Tuck the edges of the crust under and crimp as desired. Thoroughly prick the bottom and sides of the crust with a fork and freeze for 30 minutes.
I use 2 ½ cups of flour for two discs that make one 9-inch double-crusted pie or two 9- or 10-inch tarts or single-crust pies. Salt: Don’t forget the salt! I use salt to season everything ...
Yields: 2. Prep Time: 30 mins. Total Time: 2 hours 30 mins. Ingredients. 1 tsp. kosher salt. 3 c. all-purpose flour, plus more for the work surface. 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted ...
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Lard will create an irresistibly flaky crust and is firm and easy to work with, but it can carry a less-than-desirable pork flavor for a dessert. Balancing the two is a winning combination. Chill ...
Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie. Bake on the center rack for 45 minutes.
The classic apple pie gets a new twist by using rolled out canned cinnamon rolls for the crust. It even has the cream cheese icing! Get the Cinnamon Roll Apple Pie recipe .
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