Pastry For 2-Crust Pie
A classic flaky pastry perfect for 2-crust pies, offering a buttery texture and tender bite that complements sweet or savory fillings. Ideal for home bakers seeking reliable crusts.
Ingredients
Instructions
- Sift flour and salt together into a bowl.
- Cut in shortening with a pastry blender until particles are the size of peas.
- Add water, 1 tablespoon at a time, mixing lightly with a fork after each addition.
- Gather dough together with fingers and form into a ball.
- Refrigerate for at least 1 hour before using.
Tips & Substitutions
For a flaky crust, make sure your shortening is very cold before cutting it into the flour. If you prefer a healthier option, you can substitute half the shortening with unsalted butter for added flavor. When adding water, do so gradually to avoid a sticky dough. If you find the dough too crumbly, a teaspoon of vinegar can help bind it without affecting the taste.
Serving Suggestions
This pastry is perfect for any two-crust pie, whether sweet or savory. Pair it with a classic apple filling for a traditional dessert or use it for a savory chicken pot pie. Serve with a side of whipped cream for dessert or a fresh salad for savory pies. It also pairs beautifully with Baked Fruit Medley for a delightful meal.
Storage & Reheating
Wrap any leftover pie crust dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. If you want to keep it longer, freeze the wrapped dough in an airtight container 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 Pastry For 2-Crust Pie contains roughly 2131 calories, with 0g protein, 2g carbohydrates, and 240g 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 all-purpose flour instead of regular flour?
Yes, all-purpose flour works perfectly for this recipe. It will yield a tender, flaky crust just like traditional flour. However, if you're looking for a gluten-free option, consider using a gluten-free all-purpose blend, ensuring it includes xanthan gum for proper texture.
What can I do if my dough is too dry?
If your dough feels too dry and crumbly, try adding a little more cold water, one tablespoon at a time, until it comes together. Be careful not to overwork the dough, as this can make it tough. Alternatively, you can mix in a small amount of vegetable oil to help bind the dough.
How do I know when my pie crust is done baking?
A perfectly baked pie crust should be golden brown and firm to the touch. If you're baking a filled pie, check the filling to ensure it has set properly. For a pre-baked crust, look for a light golden color and a slightly crisp texture. Allow it to cool slightly before filling.
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).