Pastry (8 Or 9-Inch)(Double Crust)
A versatile, flaky pastry perfect for pies and tarts, made with simple ingredients like flour, salt, shortening, and cold water. Its crisp texture and tender crumb make it ideal for both sweet and savory fillings, appealing to home bakers seeking a classic, homemade crust that complements a variety of dishes.
Ingredients
Instructions
- Mix all ingredients together.
- Roll out on floured board.
Tips & Substitutions
For a flaky crust, keep your shortening very cold and handle the dough as little as possible. If you don't have shortening, you can substitute with butter for a richer flavor. Make sure to add just enough cold water to bring the dough together; too much can make it tough. For additional flavor, consider adding a teaspoon of sugar or a pinch of herbs depending on the filling you plan to use.
Serving Suggestions
This double crust pastry is perfect for savory pot pies or sweet fruit pies. Consider serving it with a scoop of vanilla ice cream if it's a fruit pie, or a side of Lady Ashburnham Pickles for a savory dish. It pairs beautifully with various fillings, making it versatile for any occasion.
Storage & Reheating
Store any unused pastry dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat a baked pastry, place it in a preheated oven at 350°F until warmed through, which will help maintain its flakiness.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry (8 Or 9-Inch)(Double Crust) contains roughly 815 calories, with 1g protein, 4g carbohydrates, and 90g fat. Note that it is relatively high in sodium, at 1745mg 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 for all-purpose flour, but keep in mind that the texture may be denser. It is recommended to use a 50/50 blend of whole wheat and all-purpose flour to maintain some flakiness while adding nutritional value.
How do I know when my pastry is rolled out thin enough?
The pastry should be about 1/8 inch thick for a perfect crust. You can check this by gently lifting the dough; it should be pliable but not tear easily. If you’re unsure, it’s better to roll it out slightly thinner rather than too thick.
What can I do if my pastry cracks while rolling it out?
If your pastry cracks, it may be too cold or dry. You can patch it by pressing the edges together with your fingers and adding a tiny bit of cold water if necessary. If it’s too cold, let it sit at room temperature for a few minutes before rolling again.
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).