Homemade Deep Dish Pie Crust Recipes

HOMEMADE DEEP DISH PIE CRUST

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.

EASY PIE CRUST

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

DEEP-DISH APPLE PIE

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.

CLASSIC CRISCO PIE CRUST

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.

BUTTER PIE CRUST

Steps:

• Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.