Vanilla Deep Dish Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This vanilla deep dish pie is one of my go to desserts when I want something impressive but totally manageable. It comes together in just an hour from start to finish, which makes it perfect for weeknight entertaining or when cravings strike. The best part? It uses simple pantry staples that won't break the bank. Eggs are packed with choline, which supports brain health, so you're getting a little nutritional boost with every slice. The buttery crust pairs beautifully with the silky vanilla filling, creating something that tastes like you spent all day in the kitchen when really you barely spent any time at all.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gcold unsalted butter
- 100 mlice-cold water
- 200 ggranulated sugar
- 2large eggs
- 1 mlpure vanilla extract
- 200 mlunsalted milk
- 5 gbaking powder
- 2 gsalt
- 50 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
Tip: Use a thermometer for accurate temperature reading.
- 2
Make the pastry crust by combining flour, salt, and cold butter in a bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Tip: Be gentle to avoid overworking the dough.
- 3
Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
Tip: Don't overmix, or the crust will become tough.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will help the crust relax and become easier to roll out.
- 5
Roll out the chilled dough to a thickness of about 3 mm (1/8 inch).
Tip: Use a rolling pin to achieve an even thickness.
- 6
Transfer the dough to a 20 cm (8 inch) deep dish pie plate.
Tip: Gently press the dough into the plate, making sure to cover the bottom and sides evenly.
- 7
Fill the pastry crust with the vanilla filling.
Tip: Pour slowly to avoid creating air pockets in the filling.
- 8
Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set.
Tip: Don't overbake, or the filling will become too firm.
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