Vanilla Deep Dish Pie

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Use a thermometer for accurate temperature reading.

2. 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. 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. 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. 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. 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. 7

   Fill the pastry crust with the vanilla filling.

   Tip: Pour slowly to avoid creating air pockets in the filling.

8. 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.