There's something undeniably charming about a pie that doesn’t take itself too seriously, and the Stupid Pie is the epitome of that joy. This delightful dessert is both easy to make and incredibly versatile. It’s perfect for those who love to experiment with flavors while maintaining a straightforward approach to baking.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water
2 cups of your choice of fruit (e.g., apples, berries, peaches) or 2 cups of cooked meat (e.g., chicken, beef)
¾ cup sugar
2 tablespoons cornstarch (for fruit pies) or 1 tablespoon flour (for savory pies)
1 teaspoon vanilla extract (for sweet pies) or spices like garlic powder, onion powder (for savory pies)
1 egg, beaten (for egg wash)
Sprinkles or coarse sugar for sweet pies
Instructions
In a large bowl, combine the all-purpose flour, salt, and sugar. Add the diced butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining for flakiness.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork it; the dough should be slightly crumbly. Split the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax.
Preheat your oven to 425°F (220°C) to ensure it’s hot enough to create a crispy crust from the get-go.
On a floured surface, roll out one disc of dough to fit your pie pan, aiming for about 1/8 inch thick. Transfer the dough to the pan, pressing it into place gently, being careful not to stretch it. Trim the excess dough, leaving about 1 inch over the edge to allow for crimping.
In a bowl, combine your chosen filling ingredients. For fruit pies, mix the fruit with sugar, cornstarch, and vanilla extract until well-coated. For savory pies, combine the meat with flour and spices, ensuring everything is evenly distributed.
Pour the filling into the prepared crust and spread it evenly with a spatula, ensuring every bite is flavorful. Roll out the second disc of dough and place it over the filling, sealing the edges by crimping with a fork or your fingers to prevent spills during baking.
Cut small slits in the top crust to allow steam to escape, preventing the filling from bubbling over. You can also create a fun design by cutting shapes into the dough, which can enhance presentation.
If desired, brush the top crust with the beaten egg for a golden finish. Bake in the preheated oven for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly, with juices potentially bubbling through the vents.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing.
