No Roll Pastryhouston, Texas
A versatile no-roll pastry that creates tender, flaky shells perfect for pies and tarts, ideal for quick baking and effortless preparation in any homemade dessert.
Ingredients
Instructions
- Mix the shortening, flour, and baking powder well with a pastry blender or fork.
- Add boiling water to the mixture.
- Press the pastry into a 9-inch pie plate with your hands.
- Do not pierce the pastry.
- Bake at 450°F until golden brown or use unbaked as desired.
Tips & Substitutions
To achieve a flakier texture, consider using chilled shortening. If you don't have shortening, you can substitute with butter or coconut oil, but this may alter the flavor slightly. Mixing the ingredients quickly prevents the shortening from melting. If you're short on time, you can prepare the pastry ahead and refrigerate it. This no-roll pastry works well for savory pies, too, like a pot pie.
Serving Suggestions
This pastry is perfect for both sweet and savory pies. Serve your pie with a side of creamy coleslaw dressing for an added crunch or pair it with a scoop of Nat'S Jiffy-Apple Dessert for a delightful contrast. For a complete meal, consider serving with Bear Biscuits and a fresh salad.
Storage & Reheating
Store any leftover pastry in an airtight container in the refrigerator for up to three days. If you've baked a pie, cover it loosely with foil or plastic wrap to keep it from drying out. To reheat, place the pie in a preheated oven at 350°F until warmed through, about 10-15 minutes, to maintain crispness.
Nutrition & Diet Analysis (per serving)
Each serving of No Roll Pastryhouston, Texas contains roughly 1207 calories, with 19g protein, 141g carbohydrates, and 62g fat. It is an excellent source of iron (48% of the Daily Value) and protein (39% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 use whole wheat flour, but the texture may be denser. It's recommended to mix half whole wheat and half all-purpose flour for a better balance. This can enhance the nutritional value while still maintaining some flakiness.
How do I know when the pastry is done baking?
The pastry is done when it turns a beautiful golden brown color. Keep an eye on it after about 12 minutes of baking at 450°F to prevent burning. An internal temperature of around 190°F also indicates it’s fully cooked.
Can I freeze this pastry for later use?
Absolutely! You can freeze the unbaked pastry for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to use, thaw it in the refrigerator overnight before pressing it into the pie plate.
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).