. Make the Dough:
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In a large bowl, whisk together flour, sugar, and salt.
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Grate the chilled butter directly into the flour using a box grater, stirring occasionally to keep it from clumping. (Too soft? Pop it back in the fridge for a few minutes.)
Alternate method: Cut the butter into cubes and use a pastry cutter or two forks to blend. -
Make a well in the center and pour in the 1/2 cup of ice water. Use a fork to gently mix until it starts to come together.
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Add more water, a tablespoon at a time, until the dough holds together. It should be moist but not sticky, with visible bits of butter.
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Turn the dough out onto a floured surface, knead gently, then divide in half. Flatten each half into a rectangle (about 1-inch thick), wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Assemble & Bake:
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Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch jelly roll pan.
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Roll out one dough rectangle and fit it into the bottom of the pan.
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Spread the apple filling evenly over the crust.
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Roll out the second dough rectangle and lay it over the filling. Press edges to seal. Don’t worry if some filling oozes out—it’s part of the charm.
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Cut a few slits in the top crust to allow steam to escape.
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Bake for 40 minutes, rotating the pan halfway through, until the crust is golden and crisp.
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Let cool completely on a wire rack.
3. Glaze & Slice:
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In a bowl, whisk together powdered sugar, softened butter, vanilla, and milk until smooth and pourable.
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Spread the glaze evenly over the cooled top crust.
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Let it set, then slice into bars or squares.
Tips & Tricks:
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Short on time? Store-bought pie dough works just fine.
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These taste even better the next day—if they last that long.
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For a little crunch, sprinkle chopped walnuts or pecans over the glaze before it sets.
