Our favorite pie recipes, from Nerdland guests Rose Levy Beranbaum, Kelly Choi, and Sunny Anderson.
In my book The Pie and Pastry Bible I have many pie crusts, but in recent years, when I bake a pie, the pie crust I always turn to is this one. I am offering it here for all the different sizes of pies in this book and also for a convenient half size pie. If you want to use this pie crust for a savory pie, use one and a quarter times the salt.
I always use pastry flour because it produces the perfect ratio of tenderness to flakiness. Bleached all-purpose flour, with its higher protein content, will not be as tender, and unbleached all-purpose flour will be less tender still. There are two solutions if you are unable to find pastry flour. The first is to cut the all-purpose flour with cake flour (2/3 bleached all-purpose flour to 1/3 cake flour). The second solution is to work the dough as little as possible to create a minimum of elasticity.
Be sure to keep the ingredients very cold to maintain flakiness.
Dough for a 9 inch standard pie shell
Makes: 11 ounces/312 grams
Food Processor Method
++++++
Kelly Choi’s Vegan Gingersnap Crust Recipe
Instructions:
+++++++
Sunny Anderson’s fruit crunch pie
1 premade pie crust
For the filling:
For the topping:
Instructions: