homemade pie dough

Apple pie gets a fancy upgrade with Brie cheese, a generous drizzle of honey, and a handful of spices. The creamy, sweet, and rich combination makes this pie a new fall classic.

Apple Pie with Brie and Honey

recipe foolproof pie crust

juice of half a lemon (about 1 tablespoon)

(53 grams) packed light or dark brown sugar

all-purpose flour

coriander

cinnamon

cayenne pepper

Brie cheese

egg white, beaten

sugar

Make the pie crust according to recipe instructions,...

Make the pie crust according to recipe instructions, dividing into 2 dough rounds. Chill the dough for at least 1 hour or overnight.

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the apples...

In a large mixing bowl, toss the apples with the honey, lemon juice, brown sugar, flour, coriander, cinnamon, and cayenne until well combined.

Roll out 1 dough round on a floured...

Roll out 1 dough round on a floured surface and transfer into a 9-inch pie plate with rolling pin. 

Fill the crust with half of the apple...

Fill the crust with half of the apple filling. 

Cover the filling with half the Brie slices. 

Add the rest of the apple filling and...

Add the rest of the apple filling and cover that with the remaining slices of Brie. Make sure some of the Brie accidentally falls in your mouth to ensure quality. Note: if you want just a hint of cheese, leave some space between slices; if you want every bite to contain cheese, cover completely.

Roll out the remaining dough and place on...

Roll out the remaining dough and place on top of the filling, pinching the edges to seal the crust. 

Brush the top crust with a thin layer...

Brush the top crust with a thin layer of egg white and sprinkle with sugar.

Cut a few slits in your crust so...

Cut a few slits in your crust so the steam created by the apples can escape as they cook. 

Bake the pie for about 45-60 minutes, or...

Bake the pie for about 45-60 minutes, or until the crust is golden brown. If the crust edges start to brown too deeply before the crust is golden, cover them with tinfoil. 

Serve warm, lightly drizzling each slice of pie...

Serve warm, lightly drizzling each slice of pie with honey.

If you're looking for the best pie crust recipe, you found the right place. Our delicious homemade pie dough recipe is so easy, it'll take the stress out of making your Thanksgiving and fall pies.

Easy Pie Crust

c. (1 stick) butter, cut into 1/2" pieces

c. all-purpose flour,

kosher salt

apple cider vinegar

tbsp. ice water (or more, if needed)

I'm a pastry chef and have not made pie crust forever because of illness  and the 2 times I have made it it was horrible anyway once I get back into the swing of things and get my touch back this recipe will be in my book thanks rainy jany

Thankyou. Thankyou. Iam making. Sweet poato pie gor thabksgiving. I want make crust from strach.All recipes make it srem to hard. Yours seem east. Thanks for telling us use vingear. I will let you know hpw it come out.

I followed this recipe to a tee and it turned out awful. Ruined my thanksgiving pie.

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Here's How To Make The Perfect Pie Crust

Blueberry Pie Recipe That Is Not Runny

recipe pie dough (this can be homemade

blueberries

lemon zest

water

granulated sugar (this will depend on how sweet the blueberries are.)

cornstarch

salt

butter

recipe pie crust

flour (I like to use whole wheat)

oats

brown sugar

walnuts

Preheat the oven to 375 degrees.

Roll out your bottom crust, then brush with the melted butter.

In a medium-sized bowl add the blueberries, lemon zest, and water. Mix together so the berries have a little water on them.

In another small bowl, mix together the sugar, salt, and cornstarch. Pour this over the blueberries and mix to coat.

Fill the prepared pie crust. Top as you like, either with a top crust, lattice top, or crumb topping. If you are using the crumb topping, combine all ingredients and place them on top of the blueberry filling.

Place in the oven and bake for 40-50 minutes. If you need to, put a pie shield around the crimped edges.

Fresh blueberries

Combine the sugar, salt, and cornstarch in a small bowl. Mix well.

Add 4 cups of frozen berries and lemon zest to the pan. Pour the sugar mixture over this and mix well. Reserve the other 1 cup for later.

Turn heat on medium and cook, and add in the water. Make sure you are stirring continuously so it doesn&#39;t burn. It will melt and start to cook and thicken.

Once it has cooked for several minutes and is thickening, add in the remaining cup of berries. Continue to cook for another 2-3 minutes. Remember to stir, with this much cornstarch, it will burn easily.

Remove it from the heat and let it cool.

While it is cooling, prepare your pie crusts. Roll out the bottom and fit it into your pan. Fold over the edges and crimp.

Decide how you want to do the top crust.

Once the filling is cooled to room temp, fill the bottom crust and top as you like.

If you are using a top crust, make sure to brush it with egg wash and sprinkle it with sugar.

Place in the oven and bake until it is golden brown. You may need to add a pie shield after about 20-25 minutes. My pie took about 40 minutes to bake. Just keep an eye on it.

Remove it from the oven and let it cool. Then, place it in the oven. If it is at room temperature, it won&#39;t hold as well and will be runnier than if it is chilled overnight in the fridge.

Frozen Blueberries

There is nothing more nostalgic—or more delicious—than a warm blueberry pie cooling on the counter. I always recommend wild Maine blueberries (fresh or frozen) for that concentrated flavor punch. It’s my absolute favorite way to celebrate the season, and the pairing with coffee ice cream is the &quot;secret&quot; move that will have everyone asking for your recipe.

Ari's Wild Maine Blueberry Pie with Flaky Crust

Homemade Pie Crust ((this recipe yields 2 crusts, both of which you'll need

35 g (4½ Tbsp) all-purpose flour

lemon, (zested, about 1 heaping teaspoon)

35 ml (2-3 Tbsp) fresh lemon juice

2.5 g (½ tsp) Kosher salt

ml (1 Tbsp) heavy cream

Coffee ice cream ()

If you haven&#39;t already, make the pie dough. Note: If pie dough is chilled for an extended period of time, it will be too firm to roll out. Simply leave at room temperature for 5-10 minutes to soften, if needed.

Prepare the bottom crust. Tip: Roll out the dough on a lightly floured piece of plastic wrap to make for easier cleanup! Working with one disk of dough, roll out to fit a 9x2-inch pie dish. The pie dough should be about 12-inches round (or about 3-inches larger than the pie plate). Carefully roll the pie dough around the rolling pin, then transfer to a pie plate and unroll. Trim excess dough, if needed, so that no more than 2-inches hang over the size. Refrigerate while you make the filling (or up to 8 hrs in advance).

Prepare the blueberry pie filling. Combine 850g frozen blueberries, 90g granulated sugar, 35g all-purpose flour, the zest (about 1 heaping tsp) and juice of 1 lemon (about 2-3 Tbsp), 1 tsp ground cinnamon, and ½ tsp Kosher salt  in a large mixing bowl. Stir to thoroughly mix, then pour into the prepared pie crust. The filling should look moist, not floury and dry! Filling can be made up to 1 day in advance.

Prepare the top crust. Roll out the second disk of dough on a lightly floured surface to a similar size and thickness as the first. Cut into strips about ¾-1-inch thick. You’ll need 12 strips total.

Make the lattice top. Place 6 of the strips on top of the prepared pie, leaving an equal amount of space between each. Carefully fold back every other strip, then place a strip of pie crust perpendicular on top. Fold back down the strips of dough, then repeat with the alternate set of parallel strips until the entire pie is covered.

Trim the pie dough. Tuck any excess dough from the strips into the sides of the pie or underneath the bottom pie crust, which should be folded on top to seal. Crimp with your fingers or flute the edges.

Chill the dough. Refrigerate for 30 minutes, then preheat an oven to 375°F / 190°C.

Brush on the egg wash. Combine 1 large egg yolk and 15ml (1 Tbsp) heavy cream (or water) in a small bowl, then whisk well. Use a silicone pastry brush to brush the entire pie crust with egg wash.

Bake the pie. Place the prepared blueberry pie on a parchment or aluminum-foil lined rimmed baking sheet. Bake in a preheated oven for 50-60 minutes, or until the top is golden brown and the blueberry filling is bubbling.

Cool, then serve. Blueberry pie can be served warm or at room temperature. Allow the pie to cool for at least 30 minutes before slicing, or 3 hours if serving at room temperature. Serve with a generous scoop of coffee ice cream.

I love this recipe! I visited Maine over the summer and have been trying to recreate the pie that I had there ever since. This is the closest thing I’ve had and it’s even better. Thank you for sharing!

Top 4 homemade pie dough recipes from across the web

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Apple Pie with Brie and Honey

Easy Pie Crust

Blueberry Pie Recipe That Is Not Ru...

Ari's Wild Maine Blueberry Pie with...

Top 4 homemade pie dough recipes from across the web

The most viewed homemade pie dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Pie with Brie and Honey

Easy Pie Crust

Blueberry Pie Recipe That Is Not Ru...

Ari's Wild Maine Blueberry Pie with...

The most viewed homemade pie dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine