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.
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Tracy Matuz
[email protected]I've tried this recipe several times, and I can't seem to get it right. I'm giving up.
Mian Iftikhar
[email protected]I'm not sure what I did wrong, but my crust came out dry and crumbly.
Ismael Vera
[email protected]This crust is a bit time-consuming to make, but it's worth the effort.
KING EBINUM
[email protected]I followed the recipe exactly, but my crust didn't turn out as flaky as I hoped.
Abbasi Nasi
[email protected]I'm new to baking, and this recipe was easy enough for me to follow. The crust turned out great!
John Cudjoe
[email protected]This crust is so versatile. I've used it for savory pies, sweet pies, and even quiches.
sanjiwani lamichhane
[email protected]I'm not a big fan of deep-dish pies, but this crust was so good that I changed my mind.
Noura Youssef
[email protected]This is the best deep-dish pie crust recipe I've ever tried. It's so easy to make, and it always turns out perfect.
Samad Zakhmi Samad Zakhmi 856
[email protected]I had some trouble getting the crust to brown evenly. I think I needed to bake it for a few minutes longer.
Ahmad Sadiq
[email protected]The crust was a little too thick for my taste, but it was still very good.
Mahad Irfan
[email protected]I've made this crust several times now, and it's always turned out perfectly. It's my go-to recipe for deep-dish pies.
Willy Topete
[email protected]I love that this recipe uses butter instead of shortening. It gives the crust a much richer flavor.
Op Mano
[email protected]The instructions were easy to follow, and the crust came together quickly. I used a store-bought filling, but I'm sure a homemade one would be even better.
Jake Stein
[email protected]This deep-dish pie crust recipe was a hit! The crust turned out flaky and golden brown, and it held up perfectly to the heavy filling. I'll definitely be using this recipe again.