Homemade Deep Dish Pie Crust
"After quite a big of searching on here, I failed to find a deep dish pie crust. Found this one on grouprecipes.com and decided to post it."
photo by lizbulasko
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Yields:
-
1 pie crust
- Serves:
- 8
ingredients
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄4 cup cold butter
- 1⁄4 cup vegetable shortening
- 4 -5 tablespoons cold water
- 9 1⁄2 inches deep dish pie plate
directions
- In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.
- Add cold water; pulse until mixture starts to form a ball. (Do not overmix).
- Shape dough into round disc.
- Cover with plastic wrap.
- Freeze for 10 minutes until easy to handle.
- Roll dough into 11 inch circle on floured surface.
- Fit dough into 9 1/2 inch deep dish pie plate.
- Turn edge under and flute.
- Pour in filling and bake at 350F for 40-50 minutes.
Questions & Replies
-
I would like to substitute lard for shortening. Do you think that would work well?
Reviews
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If I could give this pie crust recipe more than 5 stars, I would. It is BY FAR the easiest crust I've ever turned out and probably the tastiest. The only thing I did differently was to substitute one teaspoon of almond extract for one teaspoon of the water. If you like shortbread, I would compare this crust to the consistency and 'shortness' of shortbread. Absolutely delicious and cooked perfectly within the time and temp parameters given. -
I really have never had a decent pie crust, although I keep trying. This recipe worked like magic! My husband raved! It was so darn easy and I doubled the recipe so I could have a top crust. Enough left over for those little cinnamon pinwheels too! This is a new favorite for me.
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I made this on Thanksgiving and it turned out great, although I need to work on my crimping skills a little. I only started making homemade crusts a couple of years ago and I like this recipe much better than the Ina Garten one I used last year. The only thing I did differently was make it the day before, wrap it in plastic, and stick it in the fridge. Then I took it out about 15 minutes before I used it the next day. It rolled out really nicely! -
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Perfect fit. Thanks for sharing I will be using this recipe for now on. I had only a few tiny scraps left over. -
I made this with a custard pie .And it turned out really well.
Tweaks
-
If I could give this pie crust recipe more than 5 stars, I would. It is BY FAR the easiest crust I've ever turned out and probably the tastiest. The only thing I did differently was to substitute one teaspoon of almond extract for one teaspoon of the water. If you like shortbread, I would compare this crust to the consistency and 'shortness' of shortbread. Absolutely delicious and cooked perfectly within the time and temp parameters given.
RECIPE SUBMITTED BY
There are a lot of things I love about life, my family, my faith in God, my church family, my friends. I also enjoy so many hobbies. Working as a nurse means I work 3, 12 hour shifts a week and have 4 days off! Which gives me a lot of time to do the things I love like cooking, scrapbooking, photography and just recently herb/flower gardening!
My family includes my adorable and amazing husband and my 13 year old step-son (who proves to be a challange to this new mom but we love him soo!!!)
The newest love of my life is the beautiful little husky sitting on my lap in this picture. She is 5 months old and an absolute joy to our life!
I also just started a new cooking blog called 'Make it homemade.' I believe we can all save a lot of money, if we use our skills to make frequently store-bought items at home in our own kitchens! Besides, homemade just taste better! Check out the link below!
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