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Best Pie Crust Ever

Best Pie Crust Ever

I love a good pie! And this classic recipe and method make the best pie crust ever. As far as filling goes, I’m partial to loads of fruit with a unique boozy touch. So, I’m reluctantly giving out my secret Apple Absinthe pie recipe. Something about the spices in the absinthe makes the apple filling taste, well, more apple-y. Apples are at their absolute peak in the cooler months, especially here on the west coast. Any apple variety will work, but Fuji, Honeycrisp or Pink Lady apples are especially delicious! This recipe will make 2 lbs of dough, enough for a bottom and a top crust of a very deep pie, or two galettes. I apologize in advance for never posting a pumpkin pie recipe, ya’ll. I hate pumpkin pie. But to me there is nothing better that a handmade local fruit filled pastry, and I love apples.

Pie Crust


  • 1 lb Super Bloom AP flour

  • 12 oz frozen butter (if using vegan butter, make sure you use one that is only a blend of oils, like: Earth Balance Vegan Buttery Sticks) DO NOT use any vegan butter that has added starch - it messes with the tenderness of the crust in this recipe.

  • 6 oz ice water


  1. In a bowl, add Super Bloom All Purpose Flour, then grate the frozen butter (like cheese, with a cheese grater) into the flour and toss it to mix. 

  2. Next, slowly add the water, mixing the dough gently until it just starts to get crumbly. Don’t overmix, avoid breaking up the little grated bits of butter. The goal here is to have a hydrated dough with chunks of butter in it. The butter pockets will melt in the oven and create a flakier crust.

  3. Take your crumbly mixture and split it in half, wrapping each crumbly pile in plastic wrap and then smashing it flat in the plastic to create a disk.

  4. Refrigerate for at least an hour (while you prep your filling, or until you are ready to use it)


Apple Absinthe Filling


(This recipe is for a pretty deep pie . . . you could half the amount for a smaller pie)

  • 4-5 lbs apples

  • 1 lemon

  • ¼ cup tapioca starch (or cornstarch, or super bloom ap flour)

  • 1 cup sugar (or more for a sweeter pie)

  • 1 TBS absinthe


  1. Peel and chop your apples. The pie filling will have a better texture if you chop the apples into small chunks as opposed to big slices.

  2. Zest the lemon then juice it into a bowl with the chopped apple.

  3. Add the rest of the ingredients then toss to mix.


Put your pie together and eat!

  • Roll out the dough to fit your pan, no need to parbake this crust. Don’t be afraid to knead the pie crust if it falls apart while you are rolling it out. Since there is no gluten in the dough, it won’t get tough! 

  • Place the dough in your pie pan, then scoop the marinated apples into the crust, leaving most of the rendered juice mixture behind. The extra moisture could make the pie mushy. 

  • Top with the rest of the dough, rolled out and use a fork to mash the edges together. Brush the crust with a tiny bit of water then sprinkle some sugar on it (optional). Then use a small cookie cutter or a paring knife to cut vents in the top of the crust. 

  • Bake at 425 until the crust is golden and the filling is bubbly! Let your pie rest for at least an hour until its cooled off. If you cut it sooner, the hot filling will spill out everywhere. RESIST! It’s worth it.


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