You can make any pie as long as you've got a good pie crust recipe. This one gets it flaky every time!
It can be difficult to make a pie crust, especially with the Philippines' humid climate. Even if you have the most sophisticated filling, it won't matter if your pie crust sucks. But it's not impossible, especially if you've done some good prep (i.e. you've cleared out space in your freezer or fridge to keep your pie dough and other tools cold).
This basic pie crust recipe takes after a classic all-butter dough. Don't worry if you're an amateur baker. We tried to be as detailed as possible so that you achieve a flaky and buttery crust, whatever pie you make.
Place one stick of butter in the freezer, then slice the other stick into cubes and place in the fridge.
In a large mixing bowl, combine flour, salt, and sugar.
Once the first stick of butter is frozen, coat it in the flour mixture.
Grate the frozen butter into the bowl.
Add the cubed butter (the one from the fridge), then gently squash it in the flour with your hands until you end up with irregularly sized lumps.
Add 5–6 tablespoons of water and gently "claw" the dough with your hands. Add water by the tablespoon if it feels too dry. You should end up with a shaggy dough that holds its shape when formed into a rough ball.
Turn out the dough onto a lightly floured surface and form it into a ball using a bench scraper to minimize contact with your hands.
Divide the dough into three, then stack them on top of each other, pushing the crumbly bits back into the dough. Repeat this step until all the crumbly bits are well-integrated.
Divide the dough into two pieces and place each half on a separate sheet of plastic wrap. Working one piece at a time, roll the dough into discs.
Chill the dough for at least 2 hours. If possible, leave it in the fridge overnight.
Using a rolling pin, flatten dough on a lightly floured surface.
Roll the dough into a disc, about ⅓-inch thick. If you think your dough is starting to warm up, place it in the fridge to cool for 10 mins before rolling again.
Place the dough over the pie plate, making sure you're not leaving space between the crust and the plate.
Trim the dough with scissors, leaving about 1 ½ to 2 inches of overhang to tuck it underneath the dough.
Gently press the dough into the pie plate and freeze it for 15 mins.
Meanwhile, preheat an oven to 400°F (200°C). If covering the pie with the remaining dough, prepare it following steps 13–14 and set aside.
Once dough is frozen, prick it with a fork and brush with beaten egg.
Partially bake the crust for 5–6 mins until slightly browned but still pale.
Remove the crust from the oven, then add the filling. Add topping, if using, or cover with the remaining rolled-out pie dough.
Bake your pie until golden brown. This varies depending on the pie; it can take anywhere from 20 mins to 45 mins.
Cool your pie for 1–1 ½ hrs before serving.
