Prep
2h
Cook
50m
Total
2h 50m
Ingredients
Method
Nutrition
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For
8
M
I
For the Pie Crust
160
g
All-purpose flour
1/2
tsp
Salt
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Per Serving
Calories
388kcal
Fat
24g
Saturates
13g
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I recommend making the pie dough the day before baking the pie. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. For a more comprehensive recipe on pie crust, check out my Homemade All Butter Pie Crust. Store this pie covered at room temperature for up to 3 days.
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Prep
2h
Cook
50m
Total
2h 50m
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
8
M
I
For the Pie Crust
160
g
All-purpose flour
1/2
tsp
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
388kcal
Fat
24g
Saturates
13g
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.
I recommend making the pie dough the day before baking the pie. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. For a more comprehensive recipe on pie crust, check out my Homemade All Butter Pie Crust. Store this pie covered at room temperature for up to 3 days.
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Made it?
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