Classic Homemade Deep Dish Pie Crust
This Classic Homemade Deep Dish Pie Crust is the perfect foundation for your favorite sweet or savory pies. Crafted from a buttery blend of flour, butter, and vegetable shortening, this crust offers a flaky texture that holds up beautifully under hearty fillings. Whether you're baking a tangy fruit pie, creamy custard, or a savory quiche, this crust is versatile enough to suit any recipe. With just a few simple ingredients and straightforward instructions, you’ll have a deliciously golden and flaky crust ready to embrace your filling. Don't skip this essential step for a homemade pie experience!
8
Servings
150
Calories
5
Ingredients
Ingredients
all-purpose flour
1 1/2 cups
salt
1/4 teaspoon
cold unsalted butter
1/4 cup (cut into small cubes)
vegetable shortening
1/4 cup
cold water
4-5 tablespoons (ice-cold)
Instructions
1
In a food processor, combine the flour and salt, pulsing briefly to mix.
2
Add the cold, cubed butter and vegetable shortening to the flour mixture. Pulse until the mixture resembles large crumbs, with some pea-sized pieces remaining.
3
Gradually add ice-cold water, one tablespoon at a time, pulsing after each addition until the dough begins to come together. Be careful not to overmix; stop when the dough can hold together in a ball.
4
Turn the dough out onto a lightly floured surface and shape it into a round disc.
5
Wrap the disc in plastic wrap or wax paper and place it in the freezer for about 10 minutes to chill, making it easier to roll out.
6
Once chilled, on a floured surface, roll the dough into an 11-inch circle, ensuring it remains even in thickness.
7
Carefully transfer the rolled-out dough into a 9 1/2-inch deep dish pie plate, pressing it gently to fit the shape of the plate.
8
Trim any excess dough from the edges if necessary, then tuck the edge under itself and flute it for a decorative finish.
9
Your crust is now ready for filling! Pour in your chosen pie filling and bake in a preheated oven at 350°F (175°C) for 40-50 minutes, or until the filling is bubbling and the crust is golden brown.
Nutrition Information
9g
Fat
16.5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Homemade Deep Dish Pie Crust?
It is a buttery foundation made from flour, butter, and shortening suitable for both sweet and savory pies.
What ingredients are required for this recipe?
You will need all-purpose flour, salt, cold unsalted butter, vegetable shortening, and ice-cold water.
Is this pie crust suitable for savory dishes?
Yes, it is versatile enough for savory recipes like quiches or savory pies.
How many servings does this recipe make?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains 150 calories.
Why must the butter be cold?
Cold butter creates steam pockets during baking, which results in a flaky texture.
What is the purpose of vegetable shortening in this crust?
Vegetable shortening is used to ensure a flaky and tender crust structure.
How long should the dough chill in the freezer?
The dough should chill in the freezer for about 10 minutes before rolling.
What size pie plate is recommended?
A 9 1/2-inch deep dish pie plate is recommended.
How large should I roll out the dough?
The dough should be rolled into an 11-inch circle.
Should I use a food processor for this recipe?
Yes, a food processor is used to combine the flour, salt, and fats until they resemble large crumbs.
How do I prevent the pie crust from becoming tough?
To avoid toughness, be careful not to overmix the dough; stop pulsing once it can hold together in a ball.
What should the mixture look like after adding the fats?
The mixture should resemble large crumbs with some pea-sized pieces remaining.
How much water is needed?
You need 4-5 tablespoons of ice-cold water, added one tablespoon at a time.
Why is ice-cold water necessary?
Ice-cold water prevents the butter and shortening from melting, which is essential for a flaky crust.
Can I use this crust for a quiche?
Yes, the description specifically mentions it is a great option for a savory quiche.
How do I finish the edges of the crust?
Tuck the excess dough under itself and flute the edge for a decorative finish.
What is the baking temperature for the pie?
The pie should be baked at 350 degrees Fahrenheit (175 degrees Celsius).
How long should the pie bake with the filling?
Bake for 40-50 minutes, or until the filling is bubbling and the crust is golden brown.
What is the fat content per serving?
There are 9 grams of fat per serving.
How much protein is in one serving?
Each serving contains 2 grams of protein.
What are the total carbohydrates per serving?
There are 16.5 grams of carbohydrates per serving.
Does this crust recipe contain sugar?
No, the recipe does not list sugar as an ingredient.
How many ingredients are in this recipe?
The recipe consists of 5 ingredients.
What type of flour should be used?
All-purpose flour is the recommended type for this recipe.
How do I know when the dough has enough water?
The dough is ready when it begins to come together and can hold its shape in a ball.
Should I pulse or blend the ingredients?
You should pulse the ingredients briefly to avoid overworking the dough.
How should I prepare the butter before adding it?
The unsalted butter should be cold and cut into small cubes.
What should I do after shaping the dough into a disc?
Wrap the disc in plastic wrap or wax paper and place it in the freezer.
What category does this recipe fall under?
It is categorized as taking less than 4 hours to prepare.