Apple Pie Crust

Jamie's favorite pie is apple, and it's definitely apple pie season. Usually apple pies have a top crust that's either solid or sometimes latticed, but there have been all of these beautiful top crust options floating around the internet lately and I wanted to try something more fun. I rolled out the top crust dough as big as I could and cut out a whole bunch of hearts. 

All Butter Pie Crust

Summer is the best time for pies (in my opinion). I've been on a pie kick. Strawberry Rhubarb, Gooseberry, Cherry... Here is a great pie dough recipe from Four and Twenty Blackbirds. I recommend doing it by hand with a pastry blender. The whole thing takes 15 minutes and you can really control the butter size and dough consistency. 

Makes a single-layer pie crust (just double recipe for a double layer for pies like apple and rhubarb)

Ingredients:

1 1/4 cup flour

1/2 tsp kosher salt

1 1/2 tsp sugar

1 stick cold, unsalted butter cut into 1/2" pieces

1 cup ice

1 cup cold water

2-3 tbsp cider vinegar