Best 4 Deep Dish Pie Crust Recipes
Deep-dish pie, also known as Chicago-style pizza, is a culinary masterpiece that has captured the hearts of food enthusiasts worldwide. Originating from the Windy City, this iconic dish is characterized by its thick, buttery crust, generous fillings, and layers of melted cheese. It's a perfect blend of flavors and textures that will tantalize your taste buds and leave you craving for more.
This article presents a collection of carefully curated deep-dish pie crust recipes that cater to various dietary preferences and skill levels. From the classic all-butter crust to vegan, gluten-free, and low-carb options, you'll find the perfect recipe to create the ultimate deep-dish pie experience. Each recipe is thoroughly explained with step-by-step instructions, helpful tips, and a detailed ingredient list to ensure successful baking. Whether you're a seasoned baker or just starting your culinary journey, this article has everything you need to create a memorable deep-dish pie that will impress your family and friends. So, get ready to indulge in a slice of this Chicago delicacy and embark on a delicious adventure with our comprehensive deep-dish pie crust recipes.
COOKIE CRUST DEEP-DISH APPLE PIE
One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. -Diane Shipley, Mentor, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour., Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.) , For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal., Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 357 calories, Fat 17g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 196mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
DEEP-DISH APPLE PIE WITH CHEDDAR CRUST
Categories Fruit Dessert Bake Kid-Friendly Cheddar Apple Fall Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.
- For fruit:
- Mix apples, raisins, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature.
- Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 minutes. Spoon fruit and any accumulated juices into 13x9-inch oval baking dish. Dot fruit with 3 tablespoons butter.
- Roll out dough on floured surface to oval about 1/2 inch larger than baking dish. Fold in 1/2 inch of edge to form double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges.
- Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 teaspoons sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm.
DEEP DISH APPLE PIE WITH ITS OWN CRUST
Avoid having to make the pie crust with this fantastic tasting apple pie. Serve warm with a big scoop of vanilla ice cream. Heaven!
Provided by Marie
Categories Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fill a 9" pie pan 3/4 full of peeled apple slices.
- Combine sugar and cinnamon and sprinkle over apples.
- Combine the rest of the ingredients and pour over apples.
- Keep topping 2" from edge of pan.
- Bake at 350 degrees for 1 hour.
DEEP DISH PIE CRUST
Categories Dessert Freeze/Chill Thanksgiving Phyllo/Puff Pastry Dough
Yield 8 - 10
Number Of Ingredients 6
Steps:
- Directions: In a food processor, combine the flour, sugar and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the 6 Tbs. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and divide in half. Shape each into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days. Remove the dough from the refrig- erator and let stand for 5 minutes. Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Roll out the remaining dough disk in the same manner. Using decorative piecrust cutters, cut out about 30 cutouts and transfer to a parchment-lined baking sheet. Place the piecrust and the cutouts in the freezer for 30 minutes. Position a rack in the lower third of an oven. Place a baking sheet on the rack. Preheat the oven to 400°F. Brush the edges of the crust with the egg mixture. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more. Transfer to a wire rack and let cool completely. Meanwhile, reduce the oven temperature to 375°F. Brush the cutouts with the egg wash and bake until golden, 15 to 20 minutes. Transfer the baking sheet to a wire rack and let cool. Makes enough dough for one 9-inch deep-dish piecrust plus decorative cutouts.
Tips:
- Using cold butter is key to a flaky crust. When the butter melts, it creates steam which helps to create the flaky layers.
- Be sure to work the butter into the flour quickly so that it doesn't have a chance to warm up.
- If your dough is too dry, add a little bit of ice water until it comes together. If it's too wet, add a little more flour.
- Chilling the dough before rolling it out helps to prevent it from shrinking.
- When rolling out the dough, be sure to use a light touch and don't overwork it.
- To prevent the crust from shrinking, trim the edges and fold them under.
- Pre-baking the crust helps to prevent it from becoming soggy.
- Don't overfill the pie crust, or it will be difficult to seal.
- Brush the edges of the crust with milk or egg wash before baking to help them brown.
Conclusion:
With a little practice, you'll be able to make a perfect deep-dish pie crust every time. Just remember to use cold butter, work it into the flour quickly, and chill the dough before rolling it out. With these tips, you'll be able to create a delicious and flaky crust that will make your pies the hit of any party.
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