Egg Pastry For Deep Dish Pie
A flaky, versatile egg pastry perfect for deep dish pies with a tender, buttery crust that holds fillings well. Ideal for both sweet and savory pie varieties.
Ingredients
Instructions
- Combine flour and salt in a large mixing bowl.
- Cut in shortening with a pastry blender until mixture resembles coarse meal.
- Combine cold water, egg, and vinegar, then add to the flour mixture.
- Stir with a fork until dry ingredients are moistened.
- Shape dough into a ball and chill.
- Divide dough into 2 equal portions.
- Roll each portion to 1/8-inch thickness on a lightly floured surface.
- Use for making a 2-crust deep dish pie or for 2 single crust, deep dish pie shells.
Tips & Substitutions
For a flakier crust, try using a combination of butter and shortening. If you don't have vinegar, lemon juice can be a good substitute to enhance the dough's tenderness. Make sure your water is ice-cold to help maintain the dough's temperature, which is crucial for achieving that perfect flaky texture. You can also chill your mixing bowl and utensils to further improve results.
Serving Suggestions
This pastry is perfect for a variety of fillings, making it versatile for both sweet and savory pies. Serve it with a side of fresh salad or roasted vegetables for a complete meal. For dessert, pair it with a scoop of ice cream if you've made a fruit pie, or enjoy it with a slice of cake such as My Favorite Blueberry Pound Cake for a delightful end to a meal.
Storage & Reheating
Store any leftover pie crust in an airtight container in the refrigerator for up to 3 days. If you have formed dough portions, wrap them in plastic wrap and refrigerate for up to a week, or freeze for longer storage. When ready to use, thaw in the refrigerator overnight and roll out as needed. Avoid reheating in the microwave, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Pastry For Deep Dish Pie contains roughly 1386 calories, with 16g protein, 174g carbohydrates, and 72g fat. It is an excellent source of calcium (33% of the Daily Value), protein (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 992mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but consider using a mix of both for a lighter texture. Whole wheat flour can make the crust denser, so you might need to adjust the liquid slightly to achieve the right dough consistency.
Can I make the dough in advance?
Absolutely! You can prepare the dough in advance and keep it refrigerated for up to a week or freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap to prevent freezer burn. Thaw the dough in the refrigerator before rolling it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).