Pastry For Pie
A flaky, buttery pastry perfect for double-crust pies, offering a tender texture and rich flavor that complements sweet or savory fillings, ideal for home bakers.
Ingredients
Instructions
- Mix dry ingredients and shortening until crumbly.
- In a separate dish, mix egg, vinegar, and water.
- Combine all ingredients with a fork until dough becomes sticky.
- Chill the dough for 15 minutes before using.
Tips & Substitutions
For a flakier crust, consider using frozen butter instead of shortening or try half butter, half shortening for a richer flavor. If you're short on flour, whole wheat flour can be used in place of half the amount for added nutrition. Adding a pinch of baking powder can also enhance the crust's texture. Remember to handle the dough minimally to avoid toughness.
Serving Suggestions
This versatile pastry is perfect for sweet and savory pies alike. Consider pairing it with a rich filling like Granny's Cherry Pie or a savory mixture for a deep dish pie. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for dessert, or alongside a salad such as Cranberry Two-Tone Salad for a complete meal.
Storage & Reheating
Store any leftover pastry dough in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To use frozen dough, let it thaw in the refrigerator overnight before rolling it out. It can also be baked directly from frozen if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For Pie contains roughly 191 calories, with 2g protein, 39g carbohydrates, and 1g fat. It is an excellent source of vitamin C (21% of the Daily Value). Note that it is relatively high in sodium, at 910mg per serving (40% 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 the dough ahead of time?
Yes, you can make the dough a day in advance. Simply prepare it and store it in the refrigerator, wrapped tightly in plastic wrap. This allows the flavors to meld and makes rolling easier. If you need more time, freeze the dough for up to three months and thaw it in the refrigerator before use.
What can I substitute for shortening?
If you prefer not to use shortening, cold butter or a combination of butter and vegetable oil can be excellent alternatives. Keep in mind that butter will give the crust a richer flavor and a slightly different texture. For a healthier option, you can try coconut oil, which also lends a unique taste to the pastry.
How do I know when the crust is done baking?
A perfectly baked pie crust should be golden brown and firm to the touch. If you're pre-baking the crust, look for a light golden hue before adding your filling. For filled pies, check the edges and center; they should appear set and not overly soft. An internal temperature of around 180°F indicates it’s ready.
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).