All About Pie

apple pie?

i need to know how to make a crust for an apple pie from scratch..i need help if you could help i would apprieciate it!

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1. Ingredients 2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt 1 teaspoon sugar 3 to 6 Tbsp ice water 1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled. Dough is ready to shape. 2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. 3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days. 4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. 5 Add filling to the pie. 6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
2. Here ya go: EASY PIE CRUST 1/2 c. butter-flavored Crisco 1/4 c. boiling water 1 1/2 c. flour 1/2 tsp. baking powder 1/2 tsp. salt Beat together Crisco and boiling water until creamy. Add flour, baking powder and salt. Mix until pie crust consistency. Roll until desired thickness. If too sticky, chill for a few minutes. Makes 1 double crust pie. Good luck!
3. Click this link (has pictures): http://allrecipes.com/HowTo/Making-a-Pie-Crust-Step-by-Step/Detail.aspx
4. CRUST (recipe makes one double crust): 2 1/2 cups white flour 2 tbsp. sugar 1/4 tsp. salt 1/2 cup cold butter, broken into small pieces 5 tbsp. cold vegetable shortening 8 tbsp. ice water Measure the flour, sugar and salt togetherl. Stir to combine. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary). Turn the dough onto a lightly floured surface, knead it together, then divide in half. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Add filling (see below) Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top. FILLING 1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Pinch of salt 8 medium sized apples (a medium apple = about 1 cup) 2 tablespoons margarine Heat oven to 425 degrees. Peel, core and slice the apples. Try to keep the size of the slices even. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with margarine. Cover with top crust and seal the edges. Cut slits in the top. OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
5. 1 cup (140)gr all purpose flour 1/3 cup (35gr) icing sugar 1/2 cup (1 stick - 113gr) cold unsalted butter cut into small pieces. In the bowl of your processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Roll out the dough.Then place it in your container for baking add your apples and then cover with another rolled out pastry. (or make crumble to top apples with)
6. Deep-dish Apple Pie 4 pounds Granny Smith apples, peeled, quartered, and cored 1 lemon, zested 1 orange, zested 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1/2 cup sugar, plus 1 teaspoon to sprinkle on top 1/4 cup all-purpose flour 1 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground allspice Perfect Pie Crust, recipe follows 1 egg beaten with 1 tablespoon water, for egg wash Preheat the oven to 400 degrees F. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice. Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm. Perfect Pie Crust: 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. Yield: 2 (10-inch) crusts hope this helps. enjoy.
7. here is a foul proof crust that is tender & flakey...1 1/2 cups flour ..1/4 cup margarine 1 egg 1 teaspoon lemon juice 1/8 cup sugar 1 tsp baking soda ...in bowl blend flour , baking soda , and cut in margarine till you have a fine coarse mixture...add 1 egg, 1 teaspoon lemon juice and 1/8 cup sugar...blend well your mixture should resemble a coarse cookie dough, do not worry about the amount of flour when rolling out, keep floured enough to prevent sticking....It's an odd recipe...but I never have had a problem with a tough crust...and it always comes out flakey & moist
8. Pie Crust This is the only pie crust I ever make. Of course, it's my mom's and it's fail proof. So easy and sooooo flaky! DOUBLE CRUST FOR 9 INCH PIE DISH 2 1/4 cups flour 1 teaspoon salt 3/4 cup Crisco 5 tablespoons cold water SINGLE CRUST FOR 10 INCH PIE DISH 1 1/3 cups flour 1/2 teaspoon salt 1/2 cup Crisco 2-3 tablespoons cold water In a food processor, mix flour, salt and crisco. Pulse until crisco is cut into small pieces. Add 1 tbs cold water at a time. Pulse after each tbs. Pulse until dough forms into a ball. It is ok to stop before it becomes a ball. Take out and roll dough to fit your pie dish. If you are making the double crust for a 9" pie, cut the ball of dough in half and roll out accordingly. Set aside the top crust. Place crust in the pie dish, poke holes in the bottom and sides of crust with a fork and bake at 400 degrees for 8 to 10 minutes or until lightly browned. If making a pie with the top crust, don't cook your bottom crust. Place it in your pie dish, fill with your favorite filling, place the uncooked crust on top and bake until crust is lightly browned.