Easy Pastry - Double Crust
A versatile homemade pastry with a tender, flaky crust, perfect for pies and tarts, suitable for both beginners and experienced bakers seeking a quick crust base.
Ingredients
Instructions
- Mix flour and salt in a bowl.
- Beat oil and cold milk together until well combined.
- Add the oil and milk mixture to the flour and salt mixture all at once.
- Mix lightly with a fork until combined.
- Divide the dough in half.
- Roll each half between sheets of waxed paper to desired thickness.
Tips & Substitutions
For a flakier crust, try using cold butter instead of oil, cutting it into the flour until crumbly. You can substitute half of the flour with whole wheat for a nutty flavor. If you don't have milk, water or a plant-based milk work well. Remember to chill the dough before rolling for easier handling.
Serving Suggestions
This versatile pastry pairs beautifully with savory fillings like chicken pot pie or sweet options like fruit cobblers. Serve alongside a fresh salad or a scoop of vanilla ice cream for dessert. For a fun twist, use it for pies featured in American recipes or try making mini pies for Cocktail Nibbles.
Storage & Reheating
Store any leftover pastry in an airtight container in the refrigerator for up to three days. If you have already baked it, let it cool completely before refrigerating. To reheat, place it in a 350°F oven for about 10-15 minutes until warmed through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pastry - Double Crust contains roughly 703 calories, with 12g protein, 92g carbohydrates, and 31g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg 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 freeze the pastry dough?
Yes, you can freeze the dough! Wrap it tightly in plastic wrap and store it in a freezer-safe bag. It can be frozen for up to three months. When ready to use, thaw it in the refrigerator overnight before rolling out.
What can I use instead of waxed paper for rolling?
If you don't have waxed paper, parchment paper works well too. Alternatively, you can use a lightly floured surface to roll out the dough, just be sure to dust it with flour to prevent sticking.
How do I know when the pastry is done baking?
The pastry is done when it turns a golden brown color and feels firm to the touch. If using a filling, ensure the filling is bubbling as well. This indicates that everything is cooked through and ready to enjoy.
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).