Deep Dish Pie Shell
|Flour||2 Cup (32 tbs)|
|Butter||1 Teaspoon (fat free)|
|Ice water||4 Teaspoon|
|Oil product||1 Teaspoon|
Put the flour into a bowl.
Using two knives or a pastry blender, cut in the butter and oil replacement until the mixture resembles coarse meal.
Add about two tablespoons (30 mL) of water and work it in gently with a fork.
Gradually add the ice water a little at a time, using fingers or a fork to work the dough into a ball.
Don't let the ball become sticky, the result of too much water.
Chill the dough for 30 minutes.
On a lightly floured surface, flatten the dough into a circle with roundish edges or rectangular edges, depending on your deep dish pie pan.
With a rolling pin, roll the dough slightly larger than the pan, rolling from the center outward, the thinner the better.
Fold the dough in half and gently lift it onto a pie pan coated with non-stick vegetable spray, being careful not to stretch it.
Unfold the dough and pat it gently into the pan.
Using a kitchen knife, cut away any dough that extends more than 3/4 in. (3 cm) beyond the edge of the pan.
Fold the outside dough over to make a double thickness around the rim of the pan.
Press the edge down with a fork, or use your fingers to make a fluted edge.
If the crust will be baked without any filling, prick the crust all over with a fork.
Bake in 425°F (220°C) oven for approximately 12 to 15 minutes or until it looks as brown as you would like, or follow the directions of the recipe contained with the filling recipe.