Pastry For One 9-Inch Pie
A flaky, buttery pie crust perfect for sweet or savory fillings, offering a tender texture and classic flavor that suits both novice and experienced bakers alike.
Ingredients
Instructions
- Cut shortening into flour and salt until particles are small pea size.
- Sprinkle in water, tossing with a fork until all flour is moistened and pastry almost cleans inside of bowl.
- Add one or two tablespoons more water if necessary.
- Roll dough into a ball and flatten into a round on a lightly floured cloth board.
- Roll pastry 2 inches larger than the inverted pie plate with a cloth-covered rolling pin.
- Fold pastry in quarters and place in a pie plate. Unfold and ease into the plate.
- Press firmly into the plate.
Tips & Substitutions
For a flakier crust, make sure your shortening is very cold before you begin mixing. If you run out of shortening, you can substitute with butter or coconut oil, though it may alter the flavor slightly. When adding water, start with 2 tablespoons and gradually add more if needed to avoid a sticky dough. If you prefer a sweeter crust for desserts, consider adding a tablespoon of sugar to the flour.
Serving Suggestions
This pie crust is perfect for a variety of fillings, whether sweet or savory. For a classic dessert, fill it with fresh fruit and top it with whipped cream, or try a savory quiche. It pairs beautifully with Shoney'S Original Strawberry Pie if you're looking for a delightful fruit option. Serve with a scoop of vanilla ice cream for extra indulgence.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the wrapped dough for up to 3 months. To reheat, let it thaw in the fridge overnight and roll it out again if needed before using.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For One 9-Inch Pie contains roughly 395 calories, with 6g protein, 46g carbohydrates, and 21g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value). 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 pie crust ahead of time?
Yes, you can prepare the dough ahead of time. After making it, wrap it tightly in plastic wrap and refrigerate it for up to 3 days or freeze it for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight, then roll it out as needed.
What can I do if my dough is too crumbly?
If your dough is crumbly and doesn't hold together, it likely needs more moisture. Add cold water, one teaspoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough, as this can lead to a tough crust.
Is there a vegan substitute for shortening?
Absolutely! You can substitute shortening with vegan margarine or coconut oil to create a vegan pie crust. Just ensure that the alternative you choose is solid and cold before mixing, as this helps achieve a flaky texture similar to traditional crusts.
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).