I can’t make pie. There, I said it.
I’ve tried making all sorts of pies: apple, chocolate, lemon meringue, pumpkin, etc. I’ve only ever gotten ONE to turn out: a low-fat pumpkin pie recipe I found at my gym.
I can make a crust, but for some reason, the insides of my pies never seen to set up. I’ve used flour, corn starch, and an abundance of sugar, but with no success. I haven’t tried tapioca, mainly because I never have it in the house.
So, when my stepmother-in-law visited me a few weeks ago, I begged her to show me what I was doing wrong. We made a pie together (I made the crust while she was in charge of the insides) and–amazingly–it turned out pretty well! I could sit down and enjoy a slice of apple pie without thinking: yum… apple soup.
Since I’m no expert on the innards of a pie, I’ll share with you the crust that made the beautiful pie pictured above. It’s rather simple!
- 4 cups flour
- 1 stick butter, slightly softened
- 1/4 – 1/2 cup water
- Cut the butter into the flour and add just enough water to not have any dry flour (ie no powder in the bowl).
- Roll it out, fold in half, and repeat until the dough comes together (usually about 6-8 times). Cut in half.
- Roll out two pie crusts and congratulate yourself for getting that far (at least, that’s what I do!).
If you want to spruce it up or use it for quiche, you can add salt to the dough too. For the top, I spritzed the crust with water and sprinkled on some sugar.
When I figure out how to make the insides look like the iconic, beautiful apple pie, I’ll let you know.