Delores' Double Crust Pastry
Delores' Double Crust Pastry offers a flaky, tender base perfect for fruit pies and savory tarts. Its crisp texture and buttery flavor make it a versatile choice for bakers seeking homemade pastry that pairs well with sweet or savory fillings. Ideal for both novice and experienced cooks.
Ingredients
Instructions
- Cut shortening into flour and salt until crumbly.
- Gently stir in cold water until pastry holds together.
- Divide into 2 parts and roll out on a floured surface.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour and salt. You can substitute half the shortening with butter for a richer flavor. If the dough feels too dry, add a little more cold water, one teaspoon at a time. For a sweet pie, consider adding a tablespoon of sugar to the flour mixture.
Serving Suggestions
Delores' Double Crust Pastry is perfect for savory pies like chicken pot pie or sweet desserts like apple pie. Serve it with a scoop of vanilla ice cream on top of a warm fruit pie for an indulgent treat. This pastry also pairs beautifully with 'Red' Fruit Salad for a fresh contrast.
Storage & Reheating
Wrap any leftover pastry tightly in plastic wrap and store it in the refrigerator for up to three days. You can also freeze it for up to three months. When ready to use, thaw in the refrigerator overnight and let it rest at room temperature for about 15 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Delores' Double Crust Pastry contains roughly 1099 calories, with 1g protein, 8g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 1745mg 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might need to increase the cold water slightly to achieve the right consistency for the dough.
What can I do if my dough is too sticky?
If your dough is too sticky, sprinkle a little more flour on your work surface and on your rolling pin while rolling it out. Alternatively, refrigerate the dough for 15-30 minutes to help it firm up and make it easier to handle.
How do I prevent my pie crust from shrinking during baking?
To prevent shrinking, ensure you properly chill the dough before rolling it out and again after placing it in the pie dish. Additionally, avoid stretching the dough while fitting it into the dish, and use pie weights or dried beans to weigh it down during blind baking.
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).