Homemade Deep Dish Pie Crust Recipes

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HOMEMADE DEEP DISH PIE CRUST



Homemade Deep Dish Pie Crust image

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.

Provided by cookin_nurse

Categories     < 4 Hours

Time 1h20m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 192.8, Fat 12.4, SaturatedFat 5.5, Cholesterol 15.2, Sodium 114.2, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.5

CLASSIC BUTTER PIE PASTRY



Classic Butter Pie Pastry image

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield pastry for one 9-inch pie.

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

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