Hungry Couple Deep Dish Cherry Crumb Pie

My Favorite Homemade Pie Crust

Place 1 dough disk between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Transfer to a 9-inch deep-dish pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges.

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Top the pie with an upside-down frozen crust. Place the center frozen crust upside down on top. TURN over the edges for a couple of minutes, then crimp them together. Prune an area 2-3 inches deep in the top crust. It is best to bake on a cookie sheet as directed.

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These frozen pie crusts store easily in a freezer for all your impromptu baking needs. This ready-to-bake pie dough goes from frozen to deep dish deliciousness with no hassle. To bake the pie shell, simply preheat the oven to 400° F, poke holes in the thawed crust with a fork, bake for 11-14 minutes, let cool and fill with preferred filling.

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When ready, roll one smooth and use in the base of a 9" tart pan. Place into the fridge while making the filling. Toss the frozen cherries with 1/2 cup of sugar and place them into a colander over a large bowl. Let the cherries thaw and drain into the bowl for 45 minutes to an hour. There should be anywhere from 1/4 to 1/2 cups of cherry juice.

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Pulse until the butter is cut into pieces no larger than a pea, about 10 (1-second) pulses. Remove the ice cubes from the cold water and pour out the excess water until you have 1/2 cup left. Drizzle the 1/2 cup water over the butter-flour mixture. Scatter the remaining butter cubes over the water-flour mixture.

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Most pie recipes call for enough filling to fit in a deep dish, but if you're worried it's looking skimpy, up the fruit filling by 50 percent, mounding it on top like a fruit mountain.

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5. Dock, dock, dock. Once the dough in the springform pan is nice and chilled (again), pierce the base of the dough with a fork. No need to go crazy, but make sure there you've poked it 10 to 15 times, all along the base and a few on the side of the crust. Don't forget to dock the crust on the bottom and the sides. 6.

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Cut the dough into shapes 1/4-inch thick. Brush with butter and sprinkle with cinnamon sugar. Bake cookies at 350ºF for 8-10 minutes. We use a combination of butter and shortening for a pie crust that has the best of both worlds. Butter - for a rich, buttery-tasting crust that's beautifully flaky.

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Place pie onto the heated baking sheet and bake at the 425°F for 25 minutes. Reduce oven temperature to 375°F, and continue to bake until filling is bubbling, and crust is golden brown, about 30 to 40 minutes longer. If pie crust edges are getting too brown, cover with foil or a pie shield.

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If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the crust is pale and partially cooked.

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Shape the dough into a disk about 2" thick. Flour a rolling pin and roll out the dough to fit a 9" pie pan. Place dough in pie pan. Flute or crimp edges. Fill and bake according to pie recipe. To par bake (aka 'blind bake'), pierce the bottom and sides a few times with a fork.

My Favorite Homemade Pie Crust

Deep- dish pie pans have a depth of 2.25 inches on average, whereas regular pie pans have a depth of 1.5 inches. Whether you bake it yourself or hire someone, the thickness of the pie crust should be about 1/8 inch. Rips and tears will result as a result of thinner. It will become flaky if the recipe is too thick.

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A larger bowl will minimize the splash out of flour. Using a pastry cutter, or two butter knives, cut the fat into the flour. It'll take you about 5 minutes. Once it gets mealy, or like small peas, then add in the salt. Use the pastry blender or a fork to start mixing in the vinegar if using, and the iced water.

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Remove the dish from the oven and carefully lift the corners to remove the foil and weights from the shell. Prick the crust across the bottom with a fork to keep it from bubbling up. Return the empty crust to the oven. For a partially baked crust, bake for 5 more minutes or until light golden brown.

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In a large bowl, mix together your flour and salt. Add your diced butter to the bowl. Using your fingers or a pastry blender, mix the butter in until the dough starts to resemble small crumbles. Using a hook on a slow-speed setting, add your ice water 1 tablespoon at a time.

My Favorite Homemade Pie Crust

Cut the chilled Crisco shortening into 4 or 5 pieces and add to the bowl. Using the flat beater, turn to stir speed and cut shortening into the flour until the particles are size of small peas, about 30 seconds. Gradually add ice cold water one tablespoon at a time until all particles are moistened.