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Apple pie dough?

Would anyone send me a recipe of an easy and delicious apple pie crust?? I havent baked one in 15 make it nice and easy... :) ..from now i thank you so..

8 Answers

  • 1 decade ago
    Favorite Answer

    This is my favorite :

    Lowfat Pie Crust

    "Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."

    Original recipe yield: 2 pastry crusts.


    2 3/4 cups sifted all-purpose flour

    1 teaspoon salt

    1/2 cup vegetable oil

    1/2 cup milk


    Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.

    Roll out on lightly floured surface.

  • Anonymous
    1 decade ago


    Basic pastry dough for 2 crust pie

    3/4 to 1 c. sugar

    1/2 tsp. salt

    1 tsp. cinnamon

    1/2 tsp. nutmeg

    1 1/2 tbsp. flour

    6 lg. firm tart apples

    2 tbsp. butter

    Preheat oven to 425 degrees. Line a 9 inch pie pan with half pastry dough. Mix the sugar, salt, cinnamon, nutmeg and flour in large bowl. Peel and slice apples and toss them in sugar mixture, coating them well. Pile into pie pan and dot with the butter. Roll out top crust, crimp edges and cut vents in top. Bake 10 minutes then lower heat to 350 degrees and bake 30 to 40 minutes more or until apples are tender when pierced and crust is browned. (May add raisins if desired.) Enjoy!

  • Anonymous
    5 years ago

    I JUST put up a post about this like an hour ago! Heheee. Pate Brisee (fancy name for pie crust) (makes 2 crusts, so you can save 1 in the freezer or make a 2 crust pie) 2 c AP flour 1/2 c cornmeal 1 t salt 1-2 T sugar 1 c cold unsalted butter, cut into smallish pieces 1/4 cup sour cream 1 T cold vinegar Ice water 1. Combine the flour, cornmeal, salt and sugar. Add the butter and work in until sandy with fingers. 2. Add sour cream and vinegar and work in. Slowly sprinkle in the ice water until a nice dough forms. 3. Divide dough in half and put one in the freezer for later! Take the other one and let rest in fridge for 20-30 mins before rolling out to form a disc. This will firm it up a bit so its a little more sturdy. Roll out until about 1/8'' thick and proceed to fill!

  • 1 decade ago


    CRUST (recipe makes one double crust):

    2 1/2 cups white flour

    2 tbsp. sugar

    1/4 tsp. salt

    1/2 cup cold butter, broken into small pieces

    5 tbsp. cold vegetable shortening

    8 tbsp. ice water

    Measure the flour, sugar and salt togetherl. Stir to combine.

    Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.

    Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).

    Turn the dough onto a lightly floured surface, knead it together, then divide in half.

    Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.

    Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.

    Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.

    Add filling (see below)

    Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.


    1/3 to 2/3 cup sugar

    1/4 cup all-purpose flour

    1/2 teaspoon ground nutmeg

    1/2 teaspoon ground cinnamon

    Pinch of salt

    8 medium sized apples (a medium apple = about 1 cup)

    2 tablespoons margarine

    Heat oven to 425 degrees.

    Peel, core and slice the apples. Try to keep the size of the slices even.

    Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.

    Stir in apples.

    Pour into pastry-lined pie plate.

    Dot with margarine.

    Cover with top crust and seal the edges. Cut slits in the top.

    OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

    Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

  • 1 decade ago

    I am one of those cooks who throw things together but have made a lovely pastry for Apple Pie.

    Put sugar in a bowl add sugar and blend until smooth add flour until it is into a ball leave in fridge for !/2 hour then roll out it is basically a biscuit dough but lovely and crispy

  • 1 decade ago

    2 cups of all purpose flour,three fourths cup of CRISCO,1 tsp.salt,4 to 6 tbsp.

    of iced cold water.Mix crisco with flour and salt then mix with crisco until crumbly.Add iced water 1 tbsp at a time until dough is no longer dry,just don't

    over mix or it will get to stiff.Roll out between 2 pieces of wax paper.Crisco

    is the secret to great pie crust.Make sure it is chilled,too.Good Luck!

  • 1 decade ago

    I somtimes buy pie dough where you buy the biscuts in the store pilsbury it taste homade better then the frozen ones or you can get canned apples or try below

    Recipe: Basic Single-Crust Pie Dough

    you have to double the recipe to make top crust too.

    Makes enough for a 9- to 10-inch single-crust pie shell

    6 tablespoons cold unsalted butter

    1 ½ tablespoons cold solid vegetable shortening

    1 ¼ cups all-purpose flour

    ¼ cup cake flour

    1 teaspoon sugar

    ½ teaspoon salt

    3 to 3 ½ tablespoons ice water

    1. Cut cold butter and shortening into small pieces, put on a plate in a single layer and place in freezer while preparing dry ingredients.

    2. If making the dough by hand, sift together flours, sugar and salt. Add butter and shortening, mixing gently with a fork to coat fat with flour. Use a pastry blender to cut the fat into the dry ingredients until the mixture resembles coarse meal with some pea-size particles. If making by food processor, put dry ingredients into work bowl and pulse a few times to blend. Add butter and shortening, using the pulse button to blend.

    3. Drizzle ice water, 1 tablespoon at a time, around the edge of the bowl. If making by hand, toss with a fork until the dough begins to hold together. If making with the processor, pulse a few times to mix. Pour onto a piece of plastic wrap and gather dough by pressing together to form a flat disk about 4 to 5 inches wide. Wrap plastic around dough and chill about 30 minutes before rolling.

    The apple part

    Recipe: Old-Fashioned American Apple Pie

    Serves 6 to 8

    1 recipe 9-inch double crust pie pastry

    Flaky Pie Pastry (see recipe)

    Nonstick cooking spray or butter and flour

    Egg wash:

    1 egg white

    1 teaspoon water


    1 ½ pounds Golden Delicious apples (about 4 large)

    1 pound Granny Smith apples (about 3 medium)

    1 tablespoon lemon juice

    ¾ cup lightly packed light brown sugar

    ¼ cup granulated sugar

    3 tablespoons cornstarch

    1 teaspoon ground cinnamon

    ¼ teaspoon ground nutmeg

    Pinch salt

    1 tablespoon unsalted butter

    1. Make pastry in advance. Preheat oven to 400 degrees. Position oven rack in lower third of oven. Crimp the edges of a piece of aluminum foil and place on rack below. Lightly spray or grease and flour a 9-inch ovenproof glass pie plate. Roll one pastry disk into a 13-inch circle on a lightly floured surface. Line pie pan with dough. Whisk together egg white and water, then brush lightly over dough in pan. Set aside in refrigerator while preparing filling.

    2. Prepare filling: Peel apples, core and cut into quarters. Cut apples into ½-inch thick slices. Place in a large bowl, sprinkle with lemon juice and toss.

    3. Combine sugars, cornstarch, cinnamon, nutmeg and salt. Toss with apples just before putting filling into pie plate. Dot top of apples in the pie crust with the butter.

    4. Assemble the pie: Roll out second disk of pastry into a 13-inch circle and place on top of apples. Press the top and bottom layers of dough together with your fingers. With a small knife, trim dough flush against rim of pie plate. Dip a 4-prong fork into flour and press gently into the edge of the dough, going completely around the rim of the plate.

    5. Pierce the top of dough in a couple of places with a small paring knife. Lightly brush top with egg wash. Cut two 3-by-18-inch aluminum foil strips and fold each in half to make 1 ½-inch-wide strips. Cover edge of dough with strips. Place in oven and bake 45 minutes. Remove foil strips from edge and continue baking 10 minutes longer. The pie is done when juices begin to bubble up through top crust, and the bottom crust is golden brown. Cool at least 4 hours before serving.

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