Homemade Double Crust Pastry
A flaky, homemade double crust pastry perfect for pies and tarts, offering a buttery flavor and tender texture that suits both novice and experienced bakers.
Ingredients
Instructions
- Put flour and salt in a medium bowl.
- Cut shortening into small pieces and add to the flour and salt.
- Sprinkle water over the mixture and gently toss with a fork.
- Form the mixture into 2 balls.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing with the flour and salt. You can substitute butter for shortening for a richer flavor, but remember that butter may result in a slightly less flaky texture. If you want a vegan version, try using coconut oil or vegan butter. Always handle the dough gently to avoid toughening it.
Serving Suggestions
This double crust pastry is perfect for savory or sweet pies, such as chicken pot pie or fruit pies. Serve it alongside a fresh salad like Johnson Family Salad or with a hearty bowl of soup. Consider adding a scoop of ice cream if you're enjoying a fruit pie for dessert, creating a delightful contrast.
Storage & Reheating
Wrap any leftover pastry tightly in plastic wrap and store it in the refrigerator for up to 3 days. If you have rolled-out dough, it can be frozen for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it sit at room temperature for about 15 minutes before rolling out again.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Double Crust Pastry contains roughly 1065 calories, with 0g protein, 1g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 1454mg per serving (63% 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 for all-purpose flour, but it may result in a denser crust. It's often best to use half whole wheat and half all-purpose flour for a good balance of flavor and texture.
How do I know when the pastry is done baking?
The pastry is done baking when it is golden brown and crisp. If you're making a pie, check the filling to ensure it's bubbling and cooked through. A good tip is to use a pie shield to prevent the edges from over-browning.
Can I make this pastry in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Just wrap it well to prevent drying out. When you're ready to use it, allow it to thaw and rest before rolling it 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).