DEEP DISH PIE PLATES RECIPES

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.

Steps:

• In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.
• On a lightly floured surface, roll out 1 pastry to an 11-inch round. Fit the pastry into a deep 9-inch pie plate. Trim the overhang to 1/2 inch, fold the edges under and crimp decoratively; refrigerate. Repeat with the remaining disk.
• Preheat the oven to 375°. Line the bottom of the oven with foil in case of spills. Divide the pecans evenly between the pie shells. In a large bowl, combine the eggs, egg yolks, vanilla and salt. Whisk in the brown sugar and butter until smooth. Whisk in the corn syrup. Pour the filling over the pecans, pressing them down with a spoon to coat them with the syrup. Bake in the center of the oven for 15 minutes.
• Lower the oven temperature to 300° and bake for about 1 hour, or until the crusts are golden and the filling is puffed and beginning to crack around the edges; it should still be slightly jiggly. Let the pies cool on a rack, then serve.