Save time on pre-Thanksgiving crunch time and make your piecrusts today. I’m making three kinds of pies for Thanksgiving – Pumpkin, Pecan and Apple Crumb. Today I’m making the piecrusts and the Apple Crumb Pie unbaked and will freeze until the day before Thanksgiving. I personally think the pie crust is flakier when baked slightly frozen than at room temperature. It allows the fat to solidify and create the layers needed that gives you the much desired flakes in a pie crust.
I’m using my Grandma Emma’s Piecrust because it makes a very flaky crust and the recipe makes five crusts in one batch which is a huge bonus! I’m also going ahead to make my Mom’s Apple Crumb Pie because it freezes well unbaked and can be baked slightly frozen saving time on game day – Ha!
Grandma Emma’s Piecrust
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 ¾ cups shortening
1 tablespoon vinegar
1/2 cup ice cold water
- In a medium bowl, combine flour, salt and sugar. Mix well.
- Using a pastry blender, cut shortening into the flour mixture until small pea-size clumps form.
- In a small bowl, combine vinegar, egg and water. Using a fork, mix until frothy.
- Add the liquid mixture to the flour mixture and mix with fork until the dough forms a slightly damp ball.
- Divide the ball into 5 equal parts and wrap each one in plastic wrap. Refrigerate for ½ hour.
- On a lightly floured surface, flatten one ball into a disk. Using a lightly floured rolling pin, roll from the center of the ball to the edges, giving dough a quarter turn after each roll. Flip the crust over every few turns to prevent it from sticking to the work surface. Work carefully and handle dough gently, being careful not to stretch or tear the dough. When the round is about 10-inches in diameter, roll the crust around the rolling pin, transfer to a freezer safe pie plate and roll it off the pin. Repeat with remaining ball of dough.
- Stack each pie plate with wax paper in between each plate. Place pie plates in a large zip lock freezer bag and place in freezer.
Makes: five 9-inch crusts.
1- 9” unbaked piecrusts
6 cups apples, peeled, cored, and sliced (Approx. 7 apples)
¾ cup sugar
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup flour
1/3 cup butter
- To prepare filling, combine the apples, sugar, and cinnamon in a large bowl. Toss gently until apples are coated. Pour apple mixture into piecrust.
- To prepare topping, combine sugar, flour and butter in medium bowl. Using a pastry blender cut butter in flour and sugar til small crumbles are created. Pour topping on apples.
- Place Pie in a zip-lock freezer bag and place in freezer.
- When ready to bake, take pie out of freezer and allow to slightly thaw while oven is preheating. Preheat oven 400 degrees F. Bake for 40 – 50 min til top is slightly brown and sides start to bubble.
Yield: 6-8 slices
Your Favorite Chick from the North – Jill