French Pastry
French pastry is a versatile and flaky dough, perfect for both sweet and savory pies. The rich flavor from shortening combined with the subtle tang from vinegar creates a delightful base. Ideal for bakers of all skill levels, this pastry pairs beautifully with fresh fruits or hearty fillings.
Ingredients
Instructions
- Sift and measure flour.
- Add salt.
- Cut in shortening until the size of peas.
- Beat egg with cold water and vinegar.
- Add to dry ingredients and mix.
- Makes enough for 2 (2 crust) pies or 4 (1 crust) pies.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold and cut it into the flour quickly. If you don't have vinegar, lemon juice can be a great substitute to help tenderize the dough. Always chill the dough before rolling it out to prevent shrinkage while baking. If you're short on time, pre-made pastry dough can also work in a pinch.
Serving Suggestions
This pastry pairs beautifully with Lemon Curd for a delightful tart or can be used as a base for Chocolate Mousse desserts. Serve your finished pie with a dollop of whipped cream or a scoop of vanilla ice cream. For a savory option, consider filling it with a hearty stew or German-Style Red Cabbage.
Storage & Reheating
Wrap any leftover pastry tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. To freeze, place the wrapped dough in an airtight container and store it for up to 3 months. When ready to use, thaw in the refrigerator overnight and roll out as needed.
Nutrition & Diet Analysis (per serving)
Each serving of French Pastry contains roughly 897 calories, with 15g protein, 179g carbohydrates, and 13g fat. It is an excellent source of calcium (34% of the Daily Value), protein (30% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1008mg per serving (44% 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe, though it may result in a slightly different texture. Butter will provide a richer flavor and browning, but the crust may be less flaky. Use the same amount of butter (1 1/4 cups) for best results.
How can I prevent the crust from shrinking?
To prevent shrinking, make sure to chill the dough thoroughly before rolling it out. Additionally, avoid stretching the dough when fitting it into the pie pan. Pricking the bottom with a fork can also help reduce bubbling during baking.
What can I do if the dough is too dry?
If your dough feels crumbly and dry, try adding a teaspoon of cold water at a time until it comes together. Be cautious not to overwork the dough, as this can lead to a tough crust. If you’re in a pinch, a bit of milk can also help moisten the dough.
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).