Classic Apple Pie (inspired by Magnolia Bakery)

For the crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks unsalted butter, chilled or frozen
  • 1/4 cup vegetable shorting, chilled or frozen
  • 1/3 cup plus 1 tablespoon ice water

Combine flour, salt, and sugar and mix well. Working quickly, cut butter into 1/2 inch cubes. Add butter to flour. Using a pastry cutter or your hands, break up the chunks of butter until the cubes are the size of large peas. Add shortening and break up any pieces. Drizzle ice water into mixture and mix until just combined. Dough should come together when pressed, but still feel shaggy. If necessary, add an additional tablespoon of ice water and repeat until dough comes together.

Turn dough out onto a floured surface. Press dough together (don’t knead) and be sure to stop handling the dough before the butter heats and it appears shiny. Divide the dough in half, flatten each half into a flat disk and wrap with plastic. Refrigerate for at least 30 minutes.

Once dough has cooled, turn out onto a floured surface. Use a heavy rolling pin to whack the dough into a wide, flat circle. If the dough appears to be cracking at the edges, stop and wait for it to warm up. Roll out dough in a circular shape until it’s about 13 inches around. Gently fold into quarters and place in a 9 inch pie dish. Unfold and press into the pan with your fingertips, taking care not to stretch the dough. Roll out the top crust in the same manner and refrigerate both crusts while preparing the filling.

For the pie

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