pie

 Basic Pie Recipe

Ingredients (for 1 9-inch pie)

Pie Crust (double crust)

• 2 ½ cups (315 g) all-purpose flour

• 1 teaspoon salt

• 1 cup (225 g) unsalted butter, cold and cubed

• 6–8 tablespoons ice water

Filling Ideas (Sweet)

• Fruit pies: apples, cherries, blueberries, peaches

• Custard pies: pumpkin, sweet potato, chocolate

Optional Topping

• Egg wash (1 egg + 1 tbsp water)

• Sugar for sprinkling

Instructions

1. Make the Crust

1. In a bowl, mix flour and salt.

2. Cut in cold butter until mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tbsp at a time, until dough holds together.

4. Divide dough in half, wrap in plastic, and chill 1 hour.

2. Prepare the Filling

• For fruit pies: mix fruit with sugar, 1–2 tbsp flour or cornstarch (to thicken), and spices (cinnamon, nutmeg).

• For custard pies: prepare the custard according to recipe.

3. Assemble the Pie

1. Roll out one dough half to fit the pie dish.

2. Add the filling.

3. Roll out the second half and cover, or make a lattice top.

4. Trim and crimp edges.

5. Brush with egg wash and sprinkle sugar if desired.

4. Bake

• Preheat oven to 375°F (190°C).

• Bake 45–55 minutes or until crust is golden and filling is bubbly.

• Cool for 1–2 hours before slicing.

 Tips

• Blind bake crust for custard pies to prevent sogginess.

• For a flakier crust, keep ingredients cold and avoid overworking dough.

• Frozen fruit may need extra thickener to avoid watery filling.

If you want, I can give a super quick “no-rolling” pie recipe using store-bought dough or even a skillet version that’s ready in 30 minutes.

Do you want me to give that fast version?