Best Perfect Pie Crust Peach Pie Recipes

PERFECT PIE CRUST PEACH PIE RECIPE - (4.5/5)

Steps:

• PIE CRUST: Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 tablespoon at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix. Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) This pie crust recipe could be for 2 crusts, or a top and bottom crust. On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan. Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking. PEACH PIE FILLING: Combine the dry ingredients, then stir in peaches and almond extract. Pour the filling into the unbaked pie crust. Top with the 2nd crust and make slits in the top for the moisture to release. Bake at 375°F until crust turns golden brown, about 35-40 minutes.

PERFECT PEACH PIE (AND PIE CRUST!)

Steps:

• Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the dough. (I grate butter and simply mix in by hand).
• Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball size of dough and squeeze to combine. If it does not hold together, add a little more liquid, and stir or pulse, then check again. Repeat ae necessary.
• Turn dough onto a lightly floured surface, and gather together into a rough ball. Divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter. Stack flattened portions and form into one ball. Divide ball roughly in half (one side slightly larger than the other). Flatten each ball into a 5 or six inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 6o minutes.
• Preheat oven to 425. Make the pie filling: combine slice peaches, lemon juice and sugar in a large bowl, and gently mix to combine. Note, I use about half to two-thirds of sugar suggested depending upon sweetness of peaches. Let sit for 2-4 hours.
• Drain juices into a pan. Depending upon the amount of liquid, I add about 1-2 tablespoons of piloncillo sugar, 1/2-1 tablespoon of butter, and 1/2 of small vanilla bean, with a squeeze of lemon. Reduce this mixture until almost caramelized. Then add this mixture back to peaches and combine.
• Take the larger of the pastry discs out of the refrigerator, roll it out on lightly floured surface and place in a 9-inch pie plate (I use 8 inch). Sprinkle cinnamon on peaches, Add the peaches.
• Roll out second disc of pastry. Place onto of filling. Wet edges of bottom pastry disc with some cold water. Trim pastry. Pinch bottom and top pastry edges together and cut a few slits to allow steam to escape fro the pie. Brush the egg white on toe, particularly around the edges, and sprinkle top with turbinado sugar.
• Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.