Pastry For 2 Crust Pies
A classic flaky pastry perfect for 2-crust pies, offering a tender, buttery texture that pairs well with sweet or savory fillings, suitable for all baking skill levels.
Ingredients
Instructions
- Put flour in a large mixing bowl.
- Cut vegetable shortening into the flour until mixture is crumbly.
- Add cold water to the mixture and stir until combined.
- Continue mixing with hands until the dough can be gathered into a ball.
- Divide the dough in half.
- Place each portion on a floured surface.
- Roll out each portion large enough to cover the bottom and sides of a 9-inch pie pan.
Tips & Substitutions
For a flakier crust, consider using chilled butter instead of vegetable shortening, or a combination for added flavor. If you’re in a pinch, substitute all-purpose flour with whole wheat for a nuttier taste. Always keep your ingredients cold to maintain the dough's texture. If you want to make the dough ahead, it can be refrigerated for up to 2 days before rolling it out.
Serving Suggestions
This pastry is perfect for both sweet and savory pies. Serve your pie with a scoop of ice cream or a dollop of whipped cream for a delightful dessert experience. It pairs beautifully with Aunt Deb'S Chili if you're making a savory pie. Consider a side salad for a light meal or serve with roasted vegetables for a hearty option.
Storage & Reheating
Store any leftover pie dough wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, freeze the dough for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling out. Avoid reheating, as this dough is best used fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For 2 Crust Pies contains roughly 348 calories, with 7g protein, 45g carbohydrates, and 16g fat. It is a good source of dietary fiber (15% of the Daily Value), iron (14% of the Daily Value), and protein (13% of the Daily Value). It also contributes 4g 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 make this pastry dough ahead of time?
Yes, you can make the pastry dough ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. For longer storage, freeze it for up to 3 months. Thaw it in the refrigerator before using, and it will be ready for rolling out.
What can I use if I don't have vegetable shortening?
If you don't have vegetable shortening, you can substitute it with chilled unsalted butter or a combination of butter and lard for a richer flavor. Coconut oil can also be used, but be mindful of its distinct taste. Just ensure any substitute is at room temperature for better incorporation.
Why is my pie crust tough?
A tough pie crust usually results from overworking the dough or adding too much water. Make sure to mix the dough just until combined and handle it gently. Using chilled ingredients can also help maintain a tender texture. Remember, less is more when it comes to mixing.
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).