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Apple Pie Dough

Make this Tonight - "The Pies That Changed My Life!"

35
Prep Time
(minutes)
100
Cook Time
(minutes)
1
Servings

Ingredients

  • 12.5 ounces all-purpose flour, frozen and divided in half
  • 2 sticks of salted European style butter (at least 82% butterfat), frozen
  • ¼ cup of water, chilled
  • ¼ cup of apple cider vinegar, chilled

Steps

  1. Place half the flour in a food processor. Using the grater blade of a food processor (or a hand grater and a whole lot of elbow grease) grate 1 stick of the frozen butter into the flour.
  2. Mix the apple cider vinegar into the water. Add 2 tablespoons of the vinegar water into your dough mixture and pulse until the mixture starts to resemble cornmeal.
  3. Pinch a clump of the mixture together. If it crumbles add more water, one tablespoon at a time, until the mixture forms a dough when pinched.
  4. Take everything out of your food processor, put it in a ziplock bag, label it bottom, and put it in your fridge.
  5. Place the last half of the flour in the food processor. Rough chop the last frozen stick of butter into big chunks and add it to the flour.
  6. Add 2 tablespoons of the vinegar water into your dough mixture and pulse just a few times, until the butter is the size of marbles.
  7. Pinch a clump of the mixture together. If it crumbles add more water, one tablespoon at a time, until the mixture forms a dough when pinched.
  8. Take everything out of your food processor, put it in a ziplock bag, label it top, and put it in your fridge.
  9. Take your bottom dough out of the fridge and press it into a ball without removing it from the bag. Press that ball into a disc that’s about 6 inches wide and place it back in the fridge.
  10. Repeat this step for the top crust. Refrigerate for at least 30 minutes before rolling it out.
  11. Use the refrigerated dough within three days. You can store the dough in the freezer for up to 3 months, as long as you cover the discs tightly in plastic wrap and seal them in a freezer bag.
  12. You can make the dough vegan by substituting the butter for frozen vegetable shortening and adding 1 teaspoon sea salt to the mixture.