/ck/ - Food & Cooking

400g flour
100g icing sugar
250g butter
4 egg yolks diluted with a splash of water

blind bake the bottom and if possible heat the filling through and let it cool down before filling and baking the whole thing

filling is apples and sugar, cinnamon if you like

brush the top with eggwash before baking or sugar syrup after - that's how I do apple pies and I like them

When you're messing around with dough, make sure to keep your hands covered in flour at all times.
Keeps it from sticking to your skin.

http://www.deliaonline.com/how-to-cook/baking/how-to-make-shortcrust-pastry.html

I have faith in Delia. She has a tendency to list the ways you can screw up and how to fix it.

Food processor and cold ingredients, and then a chilldown in the fridge is ease in rolling. Butter adds flakiness, shortening tenderness. Watch a video. Storebought crusts are fine for bottoms, but really lame for a top. They're thin.

If you really are intimidated,make two pies (one to freeze later). One will undoubtedly come out prettier.

You do not blind bake a double crust, so ignore that advice.

Glass like stoneware or pyrex will give a better crust than metal.
Double crusts take a while to be well done, and as such, the edges might burn before the doneness. Make a crust shield to prevent edges burning with heavy duty foil that you fit over the edges about halfway in, just check it. Last thing you want is to be shaping it around a screaming hot dish, so do it in advance.

Consider a whole crust that you punch decorative shapes out of vs more difficult lattice. You can do it freehand making an apple and leaves or something else. You could also make a delicious dutch crumb instead.

>>4339828
Making two pies and freezing one is a great idea, it wont be much more effort to make an extra one once I'm in it.