Flaky Pie Crust
from Chef Shelley Young
- 1 1/3 cups all-purpose flour
- 1 tablespoon sugar, optional
- Pinch fine sea salt
- 3/4 stick unsalted butter, chilled
- 3 tablespoons shortening, chilled
- 3½ tablespoons cold water
*(Correction: I previously wrote that this will make a double crust pie. That's incorrect. This is enough if you are making a single crust pie with a bacon lattice top. Double the recipe if you want to make a double crust pie like I did here. When you get to step 4, after you form a ball with the dough, use a big clean knife and cut the ball in half. Reshape into a ball and follow step 5 and 6.)
- Put flour, sugar (optional) and salt in bowl of food processor fitted with metal blade.
- Cut butter and shortening into small pieces; add to processor.
- Pulse mixture until crumbly and butter is in small pieces throughout flour.
- Working quickly, start processor and add cold water until mixture just forms a ball.
- Turn out dough onto work surface; flatten into a disk.
- Wrap in plastic wrap; refrigerate at least 24 hours before rolling out.
Bacon Apple Pie
from Eclectic Gecko with some extra notes from me
- Pastry for a double-crust 9-inch pie, uncooked
- 6 cups apples, peeled, cored and cut into thin slices (about 2 lbs or 8 medium apples); try to avoid mealy apples
- 3/4 lb uncooked bacon; thick-cut recommended
- 3/4 cup sugar
- 2 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- For the pie wash: Mix 1 tablespoon milk with 1 tablespoon sugar
- Fry bacon in skillet until slightly floppy. It should harden and become more crispy as the oil drains on paper towels.
- Chop bacon into 1/2″ pieces. Line bottom of pastry-lined pie dish with a layer of bacon, reserving the rest.
- In a large bowl, mix together sugar, flour, cinnamon, and nutmeg. Add apple slices and remaining bacon pieces. Toss to coat.
- Transfer bacon-apple mixture to pastry-lined pie plate.
- Place upper crust on pie, cut away extra dough and tuck/seal the top and bottom pastry dough (If you wish, you can do a lattice pastry top. Or, you can make a bacon lattice top and use uncooked bacon for the lattice - remember to adjust recipe though). Cut slits on the top if you are using the double crust to allow steam to vent. Brush top with milk and sugar pie wash.
- Bake at 375 degrees Fahrenheit for 1 hour or until bubbly and brown.
- Cool before serving.