Easy Water-Whip Pastry(Double Crust)
A versatile double crust water-whip pastry perfect for pies, offering a tender, flaky texture with simple ingredients, ideal for homemade desserts and savory dishes alike.
Ingredients
Instructions
- Put Crisco in a bowl.
- Add boiling water and milk to the Crisco.
- Beat the mixture with a fork until smooth and thick.
- Sift flour and salt into the mixture.
- Stir with round strokes until the dough clings together and cleans the bowl.
- Form the dough into 2 balls.
- Roll out on a lightly floured board.
- Bake at 425°F for 10 minutes.
Tips & Substitutions
For a flakier crust, ensure your Crisco is well-chilled before mixing. You can substitute half of the Crisco with unsalted butter for a richer flavor. If you prefer a sweeter crust, add a tablespoon of sugar to the flour mixture. Remember to handle the dough gently to maintain its tenderness. This pastry is perfect for dishes like Blueberry Or Mincemeat Pie Variation.
Serving Suggestions
This double crust pastry is ideal for savory pies or sweet desserts. Serve it with a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Caramel Pie Filling for a rich, indulgent treat. Consider serving it alongside a fresh salad or soup for a balanced meal.
Storage & Reheating
Store any leftover pastry dough in an airtight container in the refrigerator for up to 3 days. If you have already baked the crust, let it cool completely, then wrap it tightly in plastic wrap and store it in the fridge for up to a week. To reheat, place it in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Water-Whip Pastry(Double Crust) contains roughly 133 calories, with 3g protein, 26g carbohydrates, and 2g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 535mg per serving (23% 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 all-purpose flour instead of another type?
Yes, all-purpose flour works well for this pastry. It provides a good balance of structure and tenderness. If you want a gluten-free option, consider using a gluten-free all-purpose flour blend, but the texture may vary slightly.
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 you're using it as a pie crust, you can partially bake it for 10 minutes or until lightly golden before adding your filling.
Can I freeze the pastry dough for later use?
Absolutely! Wrap the formed dough balls tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. When you're ready to use them, thaw overnight in the refrigerator before rolling out.
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).