Ashley Wilson'S Quick Pie Pastry
A versatile and flaky quick pie pastry perfect for sweet or savory fillings, suitable for home bakers seeking an easy, tender crust with minimal ingredients.
Ingredients
Instructions
- Using a steel knife blade, place all ingredients except water in the work bowl of a food processor.
- Process for 5 to 10 seconds or until the mixture resembles coarse meal.
- With the machine running, pour ice water slowly, 1 tablespoon at a time, through the feed tube.
- Stop the processor as soon as the dough forms a ball.
Tips & Substitutions
For a flakier crust, ensure your butter is very cold and cut into small pieces. If you don't have a food processor, you can use a pastry cutter or your fingers to mix the ingredients. You can substitute the all-purpose flour with whole wheat flour for a nuttier flavor, but it may alter the texture slightly. This pastry works well for both savory and sweet fillings, making it versatile for dishes like Quick Spoon Bread Casserole.
Serving Suggestions
This quick pie pastry pairs beautifully with a variety of fillings, from classic fruit pies to savory quiches. Serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a complete meal, consider serving it alongside a fresh salad, such as Basil Cream Salad, to balance the richness of the pie.
Storage & Reheating
Store any leftover pie pastry wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, freeze the wrapped dough for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it sit at room temperature for about 10 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Ashley Wilson'S Quick Pie Pastry contains roughly 296 calories, with 8g protein, 61g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1746mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie pastry ahead of time?
Yes, you can prepare the pastry dough ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 3 days, or freeze it for up to 3 months. Just remember to let it thaw in the refrigerator or at room temperature before rolling it out.
What should I do if my dough is too crumbly?
If your dough is too crumbly and doesn't hold together, try adding more ice water, one tablespoon at a time, until it forms a cohesive ball. Make sure not to overwork the dough, as this can lead to a tough crust.
Can I use margarine instead of butter?
Yes, you can use cold margarine in place of butter for this recipe. Keep in mind that while margarine can yield a slightly different flavor and texture, it will still produce a workable dough for your pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).