Deep Dish Pie Shells Made with Vegetable Shortening Tenderflake Canada
LET THAW 10-20 minutes; crimp edges together. CUT 2-3 slits in top crust. BAKE on cookie sheet as directed in your recipe. TO MAKE A ONE-CRUST BAKED PIE SHELL: (For filled pies like ice cream, chiffon or cream pies) HEAT oven to 400ยฐF. LET 1 crust thaw 10-20 minutes. PRICK bottom and around side thoroughly with fork.
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Deep Dish Pie Shells. Whether you're the family expert or it's your first time baking, Tenderflake Deep Dish Pie Shells are every baker's best friend. For an always flaky crust that's easy and delicious, Tenderflake has been trusted by Canadian families for generations. Nutrition Facts. Per 1/8 of unbaked shell.
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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.
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Pastry Pie Shells. Treat yourself to the flaky goodness of Marie Callender's made-from-scratch pie crust! Two deep-dish pastry shells and a reusable baker's pie pan included. Made without artificial flavors or preservatives. Marie Callender's pastry shells are made with pastry-quality flour and pure vegetable shortening.
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Use ice cold water. Fill a glass with 1 cup of water, add ice. You only need 1/2 cup of water in this butter pie crust recipe, but have a little extra just in case. Use cold butter. I keep some of my butter in the freezer and transfer it to the refrigerator a couple hours before beginning the crust.
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Preheat the oven to 400ยฐF. Brush the edges of the crust with the egg mixture. Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the preheated baking sheet in the oven and bake for 20 minutes. Carefully remove the parchment and weights and bake until the crust is light golden, about 5 minutes more.
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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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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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3. Thoroughly prick bottom and side of crust with fork to help reduce shrinkage and bubbling. For a perfect ready-to-fill baked pie crust, place an empty pie pan the same size inside the crust. Or, carefully line the inside of the pie crust with aluminum foil or parchment paper and fill with dry beans or rice. 4.
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The Oronoque Orchards Deep Dish Pie Crust was a close second to the Wholly Wholesome in terms of color, texture, and flavor but at almost half the price. Oronoque Orchaards are available on the East Coast but made by Mrs. Smith's, which are available nationwide. Technically, deep dish pie crusts are wider and deeper than regular, so it does.
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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 400ยฐ 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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To defrost the crust, place a piece of defrosted pie in the freezer, followed by a tines-filled fork to pierce the bottom all over. The pie crust should be baked at 375F to 450F for 10 to 12 minutes. It is critical to wait 60 to 90 minutes before placing the crust at room temperature for optimal results.
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Line it with parchment paper and add your pie crust, building a layer of crust that goes all the way up each wall. You'll be left with a thicker, sturdier, and taller pie. As @denisem.ca pointed out in her video, the structure of deep-dish pies also makes the pie easier to cut, due to both the added thickness and taller edges.
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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.
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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.
