Pastry For Two-Crust Pies(Yields 56 Portions - 7 Pies)
A versatile classic pastry crust perfect for two-crust pies, offering flaky, tender layers that complement sweet and savory fillings, ideal for home bakers and special occasions.
Ingredients
Instructions
- Mix flour and shortening on low speed for 1 minute using a pastry knife or flat beater.
- Scrape sides of the bowl and continue mixing until the shortening is evenly distributed, about 1 to 2 minutes.
- Dissolve salt in a small amount of cold water, using the reserved amount if additional water is needed.
- Add the salt water to the flour mixture.
- Mix on low speed only until the dough is formed, about 40 seconds.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. You can substitute half of the shortening with butter for a richer flavor. If you find the dough too dry, add more cold water gradually until it reaches the right consistency. For added flavor, consider incorporating a teaspoon of vinegar or lemon juice into the water. This recipe can also be adapted for vegan recipes by using plant-based shortening.
Serving Suggestions
This pastry is perfect for creating both sweet and savory pies. Serve your pie with a scoop of vanilla ice cream for a classic dessert pairing. For a refreshing side, consider a mixed green salad or Royal Pear Salad, which complements the richness of the pie. You can also serve slices with a drizzle of caramel sauce for added indulgence.
Storage & Reheating
Wrap any leftover pastry dough 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 for up to 2 months. When ready to use, thaw in the refrigerator overnight and let it sit at room temperature for about 15 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For Two-Crust Pies(Yields 56 Portions - 7 Pies) contains roughly 3857 calories, with 24g protein, 178g carbohydrates, and 343g fat. It is an excellent source of iron (60% of the Daily Value), protein (49% of the Daily Value), and dietary fiber (26% of the Daily Value). Note that it is relatively high in sodium, at 1750mg 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add a nutty flavor and more fiber. However, keep in mind that the texture may be denser, so you may need to adjust the water slightly to achieve the desired consistency.
How can I prevent my pie crust from becoming soggy?
To prevent a soggy bottom crust, consider blind baking it before adding the filling. This involves pre-baking the crust for a few minutes until it's set. You can also sprinkle a thin layer of breadcrumbs or crushed nuts on the bottom before adding the filling, which helps absorb moisture.
What is the best way to roll out the dough?
Dust your work surface and rolling pin with flour to prevent sticking. Roll out the dough from the center outward, rotating it occasionally to maintain a circular shape. If the dough becomes too warm or sticky, refrigerate it for a few minutes before continuing to roll.
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).