Vanilla Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Use a gentle whisking motion to avoid lumps.

3. 3

   In a large bowl, combine granulated sugar, melted butter, eggs, and vanilla extract. Whisk until well combined.

4. 4

   Gradually pour the dry ingredients into the wet ingredients and mix until a dough forms.

   Tip: Use a gentle folding motion to avoid overmixing.

5. 5

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm (1/8 inch).

6. 6

   Transfer the dough to a 23cm (9 inch) pie dish and trim the edges to fit.

   Tip: Use a pastry scraper or knife to remove excess dough.

7. 7

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Be careful not to over-whip, as this can result in butter.

8. 8

   Pour the whipped cream into the pie crust and smooth the top.

9. 9

   Roll out the remaining dough to a thickness of about 3 mm (1/8 inch).

10. 10

    Use a pastry cutter or knife to create a decorative border.

    Tip: Use a gentle pressure to avoid applying too much pressure.

11. 11

    Place the top crust over the filling and crimp the edges to seal.

    Tip: Use a fork to crimp the edges for a decorative touch.

12. 12

    Cut a few slits in the top crust to allow steam to escape.

13. 13

    Bake the pie for 25 minutes, then reduce the oven temperature to 160°C (325°F) and continue baking for an additional 10-15 minutes.

    Tip: Use a toothpick to check for doneness.