CLASSIC CRISCO PIE CRUST
If you adore a flaky pie crust (and who doesn't?), then this Crisco pie crust is the one for you! Includes the classic Crisco pie crust recipe, as well as an adapted deep dish pie crust version...
Provided by Tara Kuczykowski
Categories Desserts
Time 22m
Number Of Ingredients 8
Steps:
- Sift flour and salt into bowl. Cut chilled Crisco shortening into 4 or 5 pieces and drop into stand mixer bowl.
- Using the flat beater, turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
- Gradually add ice cold water one tablespoon at a time until all particles are moistened. Use only enough water to make the pastry form a ball. Depending on a variety of factors, you may not need to use the full amount or you may need slightly more. Watch dough closely as over mixing will result in a tough crust.
- Form dough into two equal size disks and chill in refrigerator for at least 30 minutes or up to 2 days.
- Roll to 1/8" thickness between pieces of parchment paper until you have a circle slightly larger than the circumference of your pie plate.
- Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.
- Fill and bake according to the specific pie recipe you're using.
- For a pre-baked pie crust: to blind bake this pie crust, prick sides and bottom thoroughly with a fork. Bake at 425 degrees for 12-15 minutes, until light brown. Cool completely before filling.
Nutrition Facts : Calories 280 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1/8 of double crust, Sodium 290 milligrams sodium, Sugar 0 grams sugar
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
SUPER-EASY GRAHAM CRACKER CRUST
Whenever I have pie, I always want more crust. This is my new go-to recipe. It boasts a generous buttery base that works with all kinds fillings. Of course I couldn't stop at one flavor, so I experimented with different pantry items to create a whole team of crunchy crusts. - Gina Nistico, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Combine cracker crumbs, butter and sugar; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake until crust is lightly browned, 10-12 minutes. Cool on a wire rack.
Nutrition Facts :
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
DEEP DISH PIZZA PIE
Original Bisquick® mix provides a simple addition to this cheesy pizza baked with pepperoni and veggies - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook sausage over medium heat until no longer pink. Remove sausage to paper towels, reserving drippings. Cook onion and bell pepper in drippings until crisp-tender.
- In medium bowl, stir Bisquick mix, cornmeal and Parmesan cheese. Cut in butter, using pastry blender, until crumbly. Add boiling water; stir vigorously until dough forms. Spray 10-inch ovenproof skillet with cooking spray. Press dough on bottom and up side of skillet. Arrange cheese slices over crust; spread with 1/3 cup of the pizza sauce. Top with sausage and onion mixture. Arrange two-thirds of the pepperoni over onion mixture. Spread remaining 1/3 cup pizza sauce over pepperoni; top with shredded mozzarella cheese and remaining pepperoni.
- Bake 30 to 35 minutes or until crust is golden brown. Let stand 5 minutes. Garnish with basil. Cut into 8 wedges; serve with additional pizza sauce, heated, if desired.
Nutrition Facts : Calories 585, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 506 mg
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.
Provided by cookin_nurse
Categories < 4 Hours
Time 1h20m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 6
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
PASTRY FOR EXTRA-LARGE DOUBLE-CRUST PIE
Our Test Kitchen home economists adapted one of their 9-inch, double-crust recipes for an 11-1/2- to 12-inch pie plate. Bake an extra-big pie and watch eyes light up!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. , Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts : Calories 301 calories, Fat 20g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
DEEP DISH STRAWBERRY PIE
A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!
Provided by jenni
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 9h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
- Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
- Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
- Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
- Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
- Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
- Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 59.2 g, Fat 11.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.7 mg, Sugar 40.3 g
More about "homemade deep dish pie crust recipes"
DEEP-DISH PIECRUST | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 1 hr 5 minsServings 8
ROBINHOOD | THE PERFECT FLAKY PIE CRUST – DEEP DISH DOUBLE
From robinhood.ca
29 SAVORY PIES TO MAKE FOR DINNER TONIGHT - BON APPéTIT
From bonappetit.com
EASY DEEP-DISH PIZZA PIE RECIPE - PILLSBURY.COM
From pillsbury.com
DEEP DISH PECAN PIE | THE ULTIMATE PECAN PIE - BAKE OR …
From bakeorbreak.com
MY FAVORITE PIE CRUST RECIPE - ONCE UPON A CHEF
From onceuponachef.com
10 BEST PIE CRUST RECIPES | YUMMLY
From yummly.com
DEEP DISH COBBLER PIE | SWEET ORDEAL | EASY DESSERT RECIPE
From sweetordeal.com
THERE ISN'T A MORE COMFORTING DINNER THAN DEEP-DISH CHICKEN POT PIE
From salon.com
EASY 3-INGREDIENT PIE CRUST - BUDGET BYTES
From budgetbytes.com
QUICHE RECIPE DEEP DISH PIE CRUST? – MY CATHOLIC KITCHEN
From mycatholickitchen.com
LARD PIE CRUST (ULTRA FLAKY AND FLAVORFUL!) - PINCH AND SWIRL
From pinchandswirl.com
HOMEMADE DEEP DISH PIE CRUST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICAGO-STYLE DEEP DISH PIZZA - KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE DEEP DISH PIE CRUST RECIPE - WEBETUTORIAL
From webetutorial.com
DEEP DISH PIZZA RECIPE (HOMEMADE CRUST) - CRAZY FOR CRUST
From crazyforcrust.com
DEEP-DISH DOUBLE CRUST APPLE PIE - CRISCO
From crisco.com
HOMEMADE DEEP DISH PIE CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
9 INCH DEEP DISH PIE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
21 CHICAGO DEEP DISH PIZZA CRUST RECIPE - SELECTED RECIPES
From selectedrecipe.com
DEEP DISH PIE CRUST - PLAIN.RECIPES
From plain.recipes
DEEP-DISH APPLE PIE RECIPE | EATINGWELL
From yozya.strangled.net
CLASSIC CRISCO® PIE CRUST - CRISCO
From crisco.com
HOMEMADE DEEP DISH PIE CRUST - PLAIN.RECIPES
From plain.recipes
DEEP DISH PIE CRUST RECIPE (WITH BUTTER) | KITCHN
From thekitchn.com
HOW TO MAKE DEEP DISH BLACKBERRY PIE EVERYONE WILL LOVE
From marginmakingmom.com
DEEP-DISH HOMEMADE CHICKEN POT PIE RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
HOMEMADE DEEP DISH PIE CRUST RECIPE - FOOD.COM
From hartstr.japhar.com
DEEP DISH APPLE PIE - BOSTON GIRL BAKES
From bostongirlbakes.com
HERE’S A GOOD BASIC PIE DOUGH RECIPE FROM KEN HAEDRICH, DEAN OF ...
From thepieacademy.com
DEEP DISH PIE CRUST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DEEP-DISH BEEF PIE RECIPE | MYRECIPES
From myrecipes.com
DEEP DISH BLUEBERRY PIE! RECIPE - EASY RECIPES
From recipegoulash.cc
CLASSIC GRAHAM CRACKER CRUST RECIPE - THE SPRUCE EATS
From thespruceeats.com
DEEP-DISH PASTRY SHELL - BETTER HOMES & GARDENS
From bhg.com
ALL BUTTER PIE CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
DEEP DISH STRAWBERRY PIE - RECIPE BY BLACKBERRY BABE
From blackberrybabe.com
DEEP SOUTH DISH: HOMEMADE PIE CRUST
From deepsouthdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #4-hours-or-less
You'll also love