9-Inch Deep-Dish Pie Shell
By Paula Deen
Yields:
1
Total Time:
17 mins
Cal/Serv:
165
Jump to recipePaula Deen's deep-dish pie shell is a go-to for holiday pies.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 5 Tbsp. cold butter or margarine
- 1/4 cup trans-fat free vegetable shortening
- 4 Tbsp. ice water
Directions
- Step 1In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
- Step 2Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
- Step 3On lightly floured surface, with floured rolling pin, roll dough into 14-in. round. Ease dough round into 9 1/2-in. deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-in. overhang. Fold overhang under; pinch to form decorative edge. Freeze pie shell at least 15 minutes or up to 1 month before filling.
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