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33 Comments
Adele
September 30, 2020
I know you would probably NEVER do this but I have 2 premade pie crusts in my fridge that need to be used for something. do you think it work to use them in this recipe. I was thinking of placing them on top of each other and then rolling them out a bit but still keeping them thick. The pie I plan to make does not need a top crust.
Austin S.
January 17, 2020
I never realized people were making deep dish pies in springform pans until I found this article. Our company, PopUpICeCream.cool, has been making Deep Dish Pies and Homemade Vanilla Ice Cream for almost a year as a business and I have always used a 10" springform pan to make the pies deep dish. You can check out the website and the instagram @popupicecreamofficial
Willow |.
May 27, 2016
First off, this looks delicious, and is totally genius... however, wouldn't it be true that a regular pie has way more crust in relation to the filling? It seems to me this would have a lot more filling, with very little extra crust, and the extra crust it does have is on the sides -- which is okay, but it means zero extra top crust, which is the best part. Am I missing something?
David B.
October 2, 2015
I loved this idea and have done deep dish pies in my 9 inch SF tin, but the problem I have is how to parbake and avoid massive shrinkage of the pastry? I've tried baking at different heats but as you go hotter the edges brown to quick way before the base is even warm... any tips?
Dea H.
October 2, 2015
Cover the areas likely to over-brown with strips of foil. This helps deflect the heat, so those areas do not over-brown.
Lucia
September 16, 2015
Exactly what I was looking for to make my deep dish key lime pie with shortbread crust (thank you for this!)
Dea H.
August 19, 2015
The whole time I was reading this, I kept thinking, "What would it be like to make a Pecan Pie this way? How could I adapt it? Most people want more of the goo in their pecan pie, and this could be a great way to do it. Any hints on how to do this with pecan pie filling?
Erin
August 19, 2015
I love this recipe and your writing! Laughed out loud a couple of times and want to make this immediately.
heleneosoyoos
July 5, 2015
I have been wondering what to do with my beautiful cherry crop this year... this will take care of a tenth of them!
barbara
July 5, 2015
it is unfortunate how much unneeded salt is in many american dessert dishes. a pinch of salt is alway enough in crusts or cakes
catalinalacruz
July 5, 2015
Actually, I love salt, and there is nothing else that makes flavors stand out the way salt does. What is really unfortunate is how much sugar American recipes tend to use. I routinely halve the amount of sugar called for in most dessert recipes, and my cakes and pies always get raves.
I_Fortuna
July 5, 2015
This is a great recipe and I love the idea of using a springform pan. I would recommend covering the crust edges of the pie with strips of foil in order to prevent over browning or burning. I have had this problem in the past and now my edges turn out just right. : )
Melina H.
June 29, 2015
holy damn. i am so excited to go make this. oh the many fruits who will become stars in this amazing dessert…..
nancy E.
June 28, 2015
Although the pie makes me drool, I would be very interested in your deep dish chicken pot pie recipe..
jane.coombs88
June 27, 2015
This is the ultimate cherry pie. Just wondering how much it cost to make, assuming the cherries were purchased. My guess is $35.
oanapastry
June 27, 2015
Oh my, now that's a proper pie. Thanks for the tips, no more excuses for not making a pie now :D
Saffron3
June 26, 2015
Caroline, I am flat-out jealous! I want some of that pie! I am ok with many actions and works, but I lack the ability to either knit, or make pie! That yarn gets too tight on the stick, and the crust is always falling in pieces and not making it to the pan. But I love pie! And love great sweaters! I might have to try again. Kudos Erin! Email me some pie Caroline!
Smaug
June 26, 2015
A deep dish pie will actually have less crust for the amount of filling than a standard pie. If you want a higher proportion of crust, galettes or turnovers are the way to go.
TXExpatInBKK
July 6, 2015
I was thinking the same thing, and because I'm a filling lover, this actually sounds right up my alley!!!
satyamama
July 12, 2015
thanks for saying what many of us were thinking. it's why i like deep dish. all that fruit.
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