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Using frozen pie crusts to bake 10" deep dish pie?

I'm terrible at pie crust, so I bought 2 frozen shells for a deep dish pie recipe that will be made in a springform pan. Should I just defrost the shells and smush then into a ball and then roll to the required size? I realize this is an idiotic question, but thanks for any help you can provide!

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Miglore

Kristen is the Senior Editor of Food52

added over 2 years ago

What kind of pie is it and what does the recipe say to do with the crust? I'm more familiar with press in graham cracker or cookie-based crusts in he bottom of a springform, not roll-out types. Let us know and we'll figure something out!

AllyKrue added over 2 years ago

It's and epicurious recipe. Here's the link:

You can view the complete recipe online at: http://www.epicurious.com...

It seems like I could just smush the two crusts into a ball and roll them out to the required size. What do you think and thanks so so much!

Miglore

Kristen is the Senior Editor of Food52

added over 2 years ago

Yes that should work I think -- just be sure to chill it well after rolling, before filling and baking. And we love rolling dough between 2 floured sheets of plastic wrap -- it helps with sticking and tearing. One last question: to make your life even easier, could you just use the crusts as is, split the fruit filling between the two, and maybe double the crumb topping to spread across 2 pies? Nobody would need to know it was supposed to be deep dish!

AllyKrue added over 2 years ago

I like that plan B, so I think I'll do it that way! The recipe made a huge amount of topping so I might even be ok without doubling it...I'll let you know how the "pies" come out and thanks sooooo much!

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