Homemade Deep Dish Pie Crust
Master the art of pie-making with this foolproof recipe for Homemade Deep Dish Pie Crust, the perfect foundation for your sweet or savory creations. Made with simple pantry staples like all-purpose flour, cold butter, and a touch of sugar, this crust combines buttery flakiness with a tender texture that melts in your mouth. The key is working quickly with chilled ingredients and allowing the dough to rest, ensuring a seamless roll-out every time. Whether you're blind baking it for cream pies or using it as the base for hearty pot pies, this versatile crust holds up beautifully to any filling. Complete with pro tips for crimping edges and an optional egg wash for a golden finish, this deep-dish pie crust promises professional-level results from your own kitchen.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 0.5 cup Ice water
- 1 egg mixture Optional: egg wash (1 egg whisked with 1 tablespoon of water)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, one tablespoon at a time, gently mixing with a fork or your hands. Add just enough water for the dough to hold together when pressed. Avoid overmixing.
Turn the dough onto a lightly floured surface. Gather and press it together into a ball, then flatten it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Once chilled, roll out the dough on a floured surface into a circle about 12-14 inches in diameter to fit your deep-dish pie pan.
Carefully transfer the rolled-out dough into a 9-inch deep-dish pie pan, pressing it gently along the bottom and up the sides. Leave about 1 inch of dough hanging over the edge, then trim and crimp the edges as desired.
If pre-baking the crust (blind baking), preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes, remove the weights, and bake for 5 more minutes to lightly brown the crust.
If baking the filled pie, proceed with your chosen filling and follow the specific recipe's baking instructions.
Optional: For a golden finish, brush the edges of the crust with the egg wash before baking.
Let the finished crust cool completely before adding any uncooked fillings.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
