- 12 oz. all purpose flour
- 4 oz. butter, chopped (butter must be cold)
- ¼ tsp. salt
- 4 oz. shortening
- 4 oz. cold water
In the bowl of a stand mixer, combine flour, salt and cold butter. Mix with the paddle attachment until the butter is pea sized. (This process can also be done by hand with a fork or pastry cutter) Once the butter is pea sized, add shortening. Mix until just combined.
Slowly add cold water. Mix just until combined. Do not overmix as this will cause the dough to be tough, and not as flaky.
Portion into 8 ounce balls and chill in the refrigerator until needed. Using a rolling pin, roll 8 ounces of dough, into a circle on a floured surface. Lay into pie pan. Make sure to leave about ½ inch overhang over the edge of the pie pan, in order to make the crust. Fold the excess dough underneath, and pinch with two fingers to create the classic pie crust design. Chill rolled pie dough for an hour before baking.
For baking, cut a circle of parchment paper large enough to cover the bottom of the pie crust, and come up the sides. Use 2 cups of dried beans or baking stones to weigh down the paper. Bake at 325 degrees until golden brown, and the bottom is cooked through. (To check if the bottom if cooked through, you can lift up the parchment paper. If the bottom is light brown and flaky, it is done). Allow to cool before filling.
Peach Pies; Photo courtesy of Old World Breads
- 4 ripe peaches, peeled and sliced
- ½ cup brown sugar
- 1 tsp. cinnamon
- ¼ cup cornstarch
Peel and slice ripe peaches. In a bowl, mix sliced peaches, brown sugar, cinnamon and cornstarch until combined. The amount of sugar may vary, depending on the ripeness of the peaches. If the peach mixture seems soupy, add a little more cornstarch. Do not make this filling any more than 5 minutes before assembling the pie as the sugar draws moisture out of the peaches, causing the filling to be soupy.
- 1 cup butter
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark brown works, at the bakery we use dark B=brown)
- 3 cups all-purpose flour
- 2 tbsp. cinnamon
In the bowl of a stand mixer, cream butter and both sugars with the paddle attachment for a few minutes until light and fluffy. Add flour and cinnamon, and mix slowly on a low speed until combined. The mixture will have a sandy consistency.
TO ASSEMBLE THE PIE:
Remove the parchment paper and beans from the par baked pie shell. Place pie shell on a baking sheet lined with parchment paper. Add peach filling, making sure to spread evenly across the pie shell.
Top with an even layer of streusel topping. Bake at 325 degrees for 50 minutes to 1 hour, or until golden brown. Cool completely before slicing.