DEEP DISH PIE CRUST RECIPE RECIPES

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HOMEMADE DEEP DISH PIE CRUST RECIPE - FOOD.COM



Homemade Deep Dish Pie Crust Recipe - Food.com 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.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

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, FatContent 12.4, SaturatedFatContent 5.5, CholesterolContent 15.2, SodiumContent 114.2, CarbohydrateContent 17.9, FiberContent 0.6, SugarContent 0.1, ProteinContent 2.5

DEEP-DISH APPLE PIE RECIPE | INA GARTEN | FOOD NETWORK



Deep-Dish Apple Pie Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 1 hours 0 minutes

Yield One 9-or 10-inch pie

Number Of Ingredients 19

4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

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.

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