Flaky Pastry(For One 2-Crust Pie Or Two 8 To 9-Inch)
A flaky, tender pastry perfect for classic double-crust pies or two 8 to 9-inch pies, offering a buttery, crisp texture ideal for sweet or savory fillings.
Ingredients
Instructions
- In a medium bowl, with a fork, stir together the flour and salt.
- Using a pastry blender or two knives in scissor fashion, cut the shortening into the flour mixture until it resembles coarse crumbs.
Tips & Substitutions
For a flakier pastry, ensure your shortening is very cold before cutting it into the flour mixture. You can substitute half of the shortening with butter for added flavor. If you prefer a vegan option, use coconut oil or a plant-based shortening. Make sure not to overwork the dough to maintain its light texture. Chill the dough for at least 30 minutes before rolling it out for best results.
Serving Suggestions
This flaky pastry is perfect for both sweet and savory pies. Consider filling it with a classic Beef Brisket Roast or a delicious fruit filling for dessert. Serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also pairs beautifully with Lisa's Sweet & Tangy Barbecue Sauce for savory options.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw it in the refrigerator overnight. For baked pies, cover them loosely with foil and store in the fridge for up to 4 days; reheat in the oven to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Flaky Pastry(For One 2-Crust Pie Or Two 8 To 9-Inch) contains roughly 1065 calories, with 0g protein, 1g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 1744mg 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, but the texture may be denser. It's recommended to use half whole wheat and half all-purpose flour for a balance of flavor and flakiness. Adjust the liquid slightly as needed since whole wheat flour absorbs more moisture.
What can I do if my pastry dough is too crumbly?
If your dough is crumbly and won't hold together, try adding a tablespoon of cold water at a time, mixing gently until the dough comes together. Be careful not to overmix, as this can lead to a tougher pastry. Chilling the dough can also help it bind better.
How can I prevent my pie crust from shrinking during baking?
To prevent shrinking, make sure to chill your pastry before rolling it out and avoid stretching the dough when placing it in the pie dish. Additionally, you can line the crust with parchment paper and fill it with pie weights or dried beans while blind baking to maintain its shape.
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).