Pastry For A Double-Crust Pie
A versatile pastry dough perfect for double-crust pies, offering tender, flaky layers that complement sweet or savory fillings and suit both novice and experienced bakers.
Ingredients
Instructions
- Combine flour and salt in a large bowl.
- Cut in shortening with a pastry blender or large fork until mixture resembles coarse crumbs.
- Sprinkle 1 tablespoon of cold water over part of the mixture.
- Gently toss with a fork to combine.
- Push the mixture to one side of the bowl.
- Repeat the process, adding water gradually, until all mixture is moistened.
- Form the dough into 2 balls if making a double crust pie.
Tips & Substitutions
For a flakier crust, avoid overworking the dough. Use chilled shortening and keep your water cold. If you don't have shortening, unsalted butter can be an excellent substitute, though it may yield a slightly different texture. Make sure to work quickly to prevent the fat from melting, ensuring a light and airy crust. Consider using this pastry for delicious Low-Fat Apple Turnovers.
Serving Suggestions
This pastry works beautifully for both sweet and savory pies. Serve your double-crust pie with a scoop of vanilla ice cream or a dollop of whipped cream for desserts. For savory options, consider pairing with a fresh W W Salad for a delightful meal. Additionally, it can be used as a base for dishes like chicken pot pie or fruit-filled pies.
Storage & Reheating
Store any leftover dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight. To reheat baked pies, place them in a preheated oven at 350°F for about 15-20 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For A Double-Crust Pie contains roughly 1088 calories, with 1g protein, 6g carbohydrates, and 120g 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 make this dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it. Just remember to wrap it tightly in plastic wrap. If you freeze it, allow it to thaw in the refrigerator overnight before using. This can save time when you're ready to make your pie.
What if my dough is too crumbly?
If your dough is too crumbly and won't hold together, try adding a bit more cold water, a tablespoon at a time. Be careful not to add too much, as this can make the crust tough. The goal is to have a moist, cohesive dough that is still pliable.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill your dough before rolling it out and again after placing it in the pie plate. You can also weigh down the crust with pie weights or dried beans during the blind baking process to help it maintain its shape.
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).