Apple Pie Apple Pie

PastryWiz Step-by-Step Pie Instructions:
get ready - apple filling - pie dough
assembling the pie - final

Pie dough (sweet shortcrust pastry dough)

To make the pie dough scale 8 oz (225g) of all purpose flour and 4 oz (110g) of  margarine or butter.

Add a pinch of salt and 1 oz (25g) of sugar.

Using your hands rub the ingredients together until the mixture resembles bread crumbs.

Make a hollow circle in the powdered mix and ...

... add to this approx. 2 tablespoons (30ml) of water.

Now gently mix the water into the powdered mix until a paste is formed.

Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency.

Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour.

Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days.

Mixer: You could of course place everything into a food processor and mix it up that way if you prefer not to get your hands too dirty... :)

Next: Creating the Apple Pie

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.

Survey

Copyright PastryWiz TM