Extra Buttery Shortcrust Pie Crust & Classic Apple Pie Recipe

There’s something magical about pulling a warm, fragrant pie from the oven—especially when it’s this Extra Buttery Shortcrust Pie Crust & Classic Apple Pie. This recipe brings together two of the most comforting elements in baking: a rich, buttery, melt-in-your-mouth crust and a sweet, warmly-spiced apple filling that tastes like a hug.

What I love most about this pie is how it feels both nostalgic and indulgent at the same time. I still remember the first time I made it on a chilly afternoon when I had a few extra apples sitting in my fruit bowl. I wanted something cozy, something home-y, and something that didn’t require fancy ingredients—or fancy skills. And from that moment on, this became the pie I rely on when I want a dessert that delivers every single time.

Whether you're baking for family, a holiday table, or simply because your kitchen deserves to smell incredible, this recipe is beautifully approachable—even for beginners. The crust comes together easily, the filling is forgiving, and the result? A golden, flaky, perfectly gooey apple pie that looks like it came straight out of a bakery window.

Let’s take a closer look at why this recipe stands out.

Why You’ll Love This Recipe

Rich and Buttery Texture

The star of this recipe is the crust—the extra-buttery shortcrust that gives every bite that melt-in-your-mouth feeling. By using cold unsalted butter, cubed straight from the fridge, and gently rubbing it into the flour (a classic shortcrust pastry technique), you get those little pieces of butter that burst into flaky layers during baking. A touch of ice water brings it all together without melting the butter, ensuring maximum flakiness.

This buttery crust beautifully complements the soft, juicy apple filling. You get a delightful textural contrast: crisp, golden crust wrapped around gently spiced apples that stay tender but never mushy.

Simple, Accessible Ingredients

You won’t need anything fancy here—just baking basics like flour, sugar, butter, apples, spices, lemon juice, and cornstarch. Everything likely already lives in your pantry or refrigerator. That simplicity is what makes this pie a go-to dessert for busy days or spontaneous cravings.

Straightforward For All Skill Levels

The recipe follows a clear rhythm:
mix dough → chill → roll → fill → bake
Even if you’ve never made a pie crust from scratch before, the steps are friendly and easy to follow. Keeping the butter cold, working the dough gently, and chilling it before rolling are simple tips that make a big difference.

Customisable and Festive

This recipe welcomes creativity. Use tart apples, sweet apples, or a mix of both. Add a lattice top, sprinkle cinnamon sugar, mix in nuts, or drizzle caramel. Whether it’s Thanksgiving, a rainy Sunday, or a family gathering—this pie adapts beautifully to the moment.

Ingredients

Full List of Ingredients

For the Crust:

2 ½ cups all-purpose flour — the structural base of the dough

½ teaspoon salt — balances sweetness and enhances flavor

1 tablespoon granulated sugar — adds a hint of sweetness

1 cup (2 sticks) unsalted butter, cold and cubed — essential for a rich, flaky crust

6 tablespoon ice water (more if needed) — binds the dough without melting the butter

For the Apple Pie Filling:

6 large apples (Granny Smith, Honeycrisp, or Fuji), peeled and sliced — provide texture and balanced flavor

¾ cup granulated sugar — for sweetness

¼ cup brown sugar — for caramel-like depth

1 tablespoon lemon juice — prevents browning and brightens flavor

1 teaspoon ground cinnamon — warm spice classic

¼ teaspoon ground nutmeg — subtle extra warmth

2 tablespoon cornstarch — thickens the filling so it sets cleanly

1 tablespoon butter, cubed — adds richness as it melts over the apples

1 egg + 1 tablespoon milk — for the golden, glossy egg wash

How to Make Extra Buttery Shortcrust Pie Crust & Classic Apple Pie

Step-by-Step Instructions

1. Make the Shortcrust Pastry

In a large bowl, whisk together the flour, salt, and sugar.

Add the cold cubed butter. Using your fingertips or a pastry cutter, work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

Slowly add the ice water, 1 tablespoon at a time, stirring gently until the dough just begins to come together. It shouldn’t be sticky—just cohesive.

Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This chills the butter and relaxes the gluten.

2. Prepare the Apple Pie Filling

In a large bowl, toss the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.

Let the mixture sit for about 10 minutes—this helps the apples release their juices and allows the sugars to dissolve.

Just before filling the pie, dot the apples with the cubed tablespoon of butter.

3. Assemble the Pie

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out one of the dough discs to fit a 9-inch pie pan. Gently lift and ease it into the dish without stretching it.

Spoon the apple mixture into the crust, forming a slight mound in the center.

Roll out the second disc of dough and lay it over the apples. Trim excess dough, crimp the edges, and cut a few slits on top to allow steam to escape.

4. Bake the Pie

Whisk together the egg and milk, then brush over the top crust.

Bake for 50–55 minutes, until the crust is beautifully golden and juices bubble through the vents.

Let the pie cool for at least 2 hours so the filling sets and slices cleanly.

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: ~1 hour 25 minutes
Servings: 8 slices
Calories: ~380 kcal per slice

What to Serve with This Recipe

Suggested Pairings

Drinks

Hot coffee or espresso for a balanced, comforting pairing.

A cosy mug of black tea or chai.

A child-friendly glass of cold milk.

Desserts or Toppings

A scoop of vanilla ice cream melting over a warm slice—classic heaven.

Light, airy whipped cream dusted with cinnamon.

A drizzle of salted caramel for an indulgent upgrade.

Other Complementary Dishes

Serve with sharp cheddar cheese for a nostalgic twist—apple pie with cheddar is an old-fashioned favorite.

Pair with a simple green salad if you'd like a light, fresh contrast after the sweetness.

Variations and Substitutions

Nut-Free Option

This recipe is already naturally nut-free. To keep it that way, avoid nut toppings or streusel mixes that include nuts. For added heartiness, you can substitute a small portion of the all-purpose flour with oat flour.

Extra Caramelised or Spiced

Add ½ teaspoon allspice or cardamom to deepen the flavor.

If nuts aren’t an issue, sprinkle ½ cup toasted pecans or walnuts over the apples for texture.

Replace part of the brown sugar with maple syrup for a richer, more caramelized sweetness.

Gluten-Free Option

Use a 1:1 gluten-free flour blend in place of regular flour.

Reduce the water slightly if the dough feels sticky—GF flours absorb moisture differently.

Follow the rest of the recipe as written and bake until the crust is golden and the filling bubbles.

Storage Instructions

Room Temperature Storage

Once the pie has cooled completely, cover it loosely with foil or a cake dome. Store at room temperature for 1–2 days. The crust will stay crisp during this time.

Refrigeration Tips

For longer storage, cover the cooled pie tightly with foil and plastic wrap. Refrigerate for up to 5 days. Warm slices gently before serving for that fresh-baked feel.

Freezing Instructions

Wrap the cooled pie (or individual slices) twice—first in plastic wrap, then in foil—or place in an airtight freezer-safe container. Freeze for 2–3 months.
Thaw overnight in the fridge, then bring to room temperature or warm slightly before serving.

Recipe Tips and Tricks

Keep the butter very cold and chill the dough before rolling for maximum flakiness.

Avoid over-working the dough—mix only until it holds together.

Add ice water gradually, just until the dough forms.

Roll dough on a lightly floured surface and rotate it often to maintain an even shape.

Let the apples sit with the sugar and cornstarch to release juices for a better set.

Bake on the middle rack for even browning and to prevent soggy crusts.

Allow the pie to cool a full 2 hours before slicing for picture-perfect wedges.

Related Recipes

If you enjoyed this Extra Buttery Shortcrust Pie Crust & Classic Apple Pie, you’ll love these cozy, apple-inspired treats:

🍩 Easy Apple Fritters Recipe

Crispy on the outside, soft and apple-packed on the inside—these fritters taste like they came straight from a bakery.

🥧 Apple Pie Biscuits

Fluffy biscuits stuffed with warm cinnamon-apple filling. A quick, comforting dessert perfect for mornings or last-minute cravings.

🍎 Caramel Apple Cinnamon Roll Dump Cake

A irresistibly gooey, caramel-apple dream made with just a few shortcut ingredients. It’s the ultimate cozy dessert.

FAQs

Can I use salted butter instead of unsalted?

Yes—you can. Just reduce or omit the added ½ teaspoon of salt in the crust so the pie doesn’t turn out too salty.

Do I need to blind-bake the bottom crust?

For this double-crust apple pie, blind baking isn’t necessary. The long bake time cooks both crust and filling beautifully together.

What apples are best for apple pie?

Choose firm apples that keep their structure: Granny Smith, Honeycrisp, or Fuji. A combination of tart and sweet apples creates the most balanced flavor.

Why is my filling runny?

This can happen if the apples used were too juicy, if the cornstarch wasn’t enough, or if the apple slices were too thin. Allowing the apples to rest with the sugar before baking helps prevent this.

How do I know when my pie is done?

Look for a golden-brown crust and visible bubbling of the filling through the vents. These are the best indicators that your pie is fully baked. Always let it cool before slicing.

Conclusion

There you have it—your new go-to recipe for Extra Buttery Shortcrust Pie Crust & Classic Apple Pie. With its rich, flaky all-butter crust and perfectly spiced, juicy apple filling, this pie is everything a comforting homemade dessert should be: nostalgic, beautiful, and incredibly satisfying.

I hope you give it a try soon. It’s one of those desserts that feels foolproof yet impressive every time. If you do bake it, I’d love to hear how it turned out! Leave a comment, share a photo, or pin this recipe for later.

And don’t forget to bookmark this page and sign up for updates—there’s always something delicious on the way. Happy baking! 🥧✨

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