Prep
2h
Cook
30m
Total
2h 30m
Ingredients
Method
Nutrition
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For
16
M
I
For the pie crust:
240
g
All-purpose flour
1/4
teaspoon
Kosher salt
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Per Serving
Calories
465kcal
Fat
38g
Saturates
26g
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Start the recipe two days before serving. Both the pie dough and the filling need to be chilled overnight, so plan ahead and account for all of the chill time! Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use cold butter and cold heavy cream, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
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Prep
2h
Cook
30m
Total
2h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
For the pie crust:
240
g
All-purpose flour
1/4
teaspoon
Kosher salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
465kcal
Fat
38g
Saturates
26g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Start the recipe two days before serving. Both the pie dough and the filling need to be chilled overnight, so plan ahead and account for all of the chill time! Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use cold butter and cold heavy cream, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
Only visible to you
Made it?
Cancel
