Roll out or press with your hands to fit a 10 1/2-inch tart pan with a removable bottom. (You may also use a 9-inch pie pan.) Refrigerate crust until ready to serve. 2. Heat oven to 350 F. 3.

To use a cast iron skillet as a pie pan, you’ll need to adjust the pie crust ratio, while keeping in mind that this will be a deep-dish pie. (In my opinion, that’s a plus.