Golden Pastry
Golden Pastry offers a flaky, buttery crust perfect for sweet or savory pies, appealing to both beginner and experienced bakers seeking a versatile homemade pastry.
Ingredients
Instructions
- In a mixing bowl, combine sifted enriched flour and salt.
- With a pastry blender or two knives, cut in shortening until the mixture looks like coarse oatmeal.
- Add water one tablespoon at a time and mix lightly with a fork until all flour is moistened.
- Gather the dough into a ball with your hands and divide it in half.
- On a lightly floured board, roll out each half into a circle 1/8-inch thick and about 1 1/2 inches larger in diameter than a pie plate.
Tips & Substitutions
For a flakier pastry, ensure your shortening is very cold before cutting it into the flour. If you don't have shortening, unsalted butter can be used instead, but the texture may vary slightly. If the dough feels too dry, add more water, one teaspoon at a time. This pastry is versatile and can be used for both sweet and savory dishes, including pies and quiches.
Serving Suggestions
This golden pastry is perfect for a variety of fillings, from fruit pies to savory quiches. Serve it alongside a fresh salad or a bowl of soup for a complete meal. It pairs beautifully with a slice of Fresh Rhubarb Cake for dessert or can be used as a base for Easy Barbecue Wieners. Explore more American recipes to complement your dish.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To freeze, wrap it well in plastic and then in aluminum foil for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling out. If baked, store the pastry in an airtight container at room temperature for up to 2 days.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Pastry contains roughly 2396 calories, with 0g protein, 2g carbohydrates, and 270g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 enriched flour?
Yes, you can substitute whole wheat flour for enriched flour, but the texture may be denser. To achieve a lighter pastry, consider using half whole wheat and half all-purpose flour. Adjust the water as needed, since whole wheat flour absorbs more liquid.
What can I do if my pastry dough is too crumbly?
If your pastry dough is crumbly and not holding together, it's likely too dry. Gradually add more water, one teaspoon at a time, mixing gently until the dough comes together. Avoid overworking the dough to keep it tender and flaky.
How can I prevent the pastry from shrinking while baking?
To minimize shrinking, ensure your dough is well-chilled before rolling it out and baking. After rolling out, let the pastry rest in the refrigerator for about 30 minutes before filling and baking. This helps relax the gluten and reduces shrinkage.
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).