There’s a certain magic that fills the air when the leaves turn golden and the scent of apples wafts through the home. Growing up in the countryside, autumn was synonymous with apple-picking adventures followed by cozy afternoons spent in the kitchen, preparing cherished desserts that brought our family together. The foundation of any great pie lies in its crust, and this heirloom recipe, with its gentle warmth of cinnamon, is sure to elevate your pie game.
**Ingredients:**
– 2 ½ cups all-purpose flour
– 1 teaspoon sea salt
– 1 tablespoon granulated sugar
– 1 teaspoon ground cinnamon
– 1 cup unsalted butter, chilled and cubed
– 6 to 8 tablespoons ice-cold water
**Instructions:**
Start by gathering all your ingredients on a clean countertop, feeling the excitement of creating something delicious. In a large mixing bowl, combine the all-purpose flour, sea salt, granulated sugar, and ground cinnamon. The aroma of the cinnamon will transport you back to those warm autumn kitchens.
Using a pastry cutter or your fingertips, cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs. The key here is to handle the butter gently; you want to keep it cold to ensure a flaky texture.
Once the butter is incorporated, create a small well in the center of the mixture and gradually add the ice-cold water, one tablespoon at a time. Mix gently with a fork until the dough begins to come together. Be careful not to overwork it; you want to maintain those little pockets of butter for flakiness.
When the dough forms, divide it into two equal disks. Wrap each disk in plastic wrap and refrigerate for at least one hour—this will give the gluten time to relax and enhance the crust’s tender texture.
After the dough has chilled, preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough to about ¼ inch thick, ensuring it’s large enough to fit your pie dish. Carefully transfer the dough to the dish, pressing it gently into the corners.
Trim any excess dough hanging over the edges, and for a rustic touch, crimp the edges with your fingers or a fork. If you’re making a double-crust pie, roll out the second disk of dough now and set it aside.
To prevent the crust from bubbling, prick the bottom with a fork and place a sheet of parchment paper on top, filling it with pie weights or dried beans. Bake for about 15 minutes, until the edges are lightly golden. Remove the weights and parchment, and bake for an additional 5-10 minutes, until the bottom is golden brown.
Let the crust cool before filling it with your favorite seasonal apple filling, perhaps tossed with a sprinkle of brown sugar, lemon juice, and a hint of nutmeg.
As you gather around the table, sharing slices of warm apple pie, the flavors of nostalgia blend with the present, creating sweet moments that linger long after the last bite. Enjoy the heartwarming experience of baking and sharing this pie crust, the true hero of any pie!