Pastry For Two Crusts
A classic double-crust pastry perfect for pies, offering flaky layers and versatile flavor, suited for sweet or savory fillings and ideal for homemade baking enthusiasts.
Ingredients
Instructions
- Sift flour and salt together.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Sprinkle water into the flour-shortening mixture a little at a time, mixing thoroughly after each addition until the dough cleans the sides of the bowl.
- Gather the dough together with your hands and press firmly into a ball.
- Divide the dough in half and roll out on a lightly floured surface into a circle 1 inch larger than the pie pan.
- Fold the rolled-out dough in half to transfer it to the pie pan easier.
- Unfold the dough in the pie pan and fill with desired filling, moistening the rim.
- Top with the second crust, flute the edges, and seal.
- Bake at 425°F until lightly browned if making a shell only or as needed for filled pies.
Tips & Substitutions
For a flakier crust, chill the shortening and water before use. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. When adding water, do so gradually to avoid overworking the dough, which can make it tough. Use a pastry cutter for best results when cutting in the shortening.
Serving Suggestions
This pastry is perfect for a variety of fillings, from sweet fruit pies to savory meat pies. Serve with a scoop of vanilla ice cream for dessert or a dollop of Lemon-Dill Sauce on savory pies. Pair with a side of Creamy Cabbage Salad for a refreshing contrast to rich fillings.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If you have baked pies, cover them with plastic wrap or foil and keep them in the fridge for up to 4 days. Reheat filled pies in a 350°F oven for about 15-20 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry For Two Crusts contains roughly 437 calories, with 12g protein, 92g carbohydrates, and 1g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg 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 the pastry dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Just be sure to thaw it in the refrigerator overnight before rolling it out.
What can I use instead of shortening?
You can substitute shortening with an equal amount of unsalted butter or margarine. For a vegan option, try using coconut oil or a vegan butter alternative. Keep in mind that using butter may add a richer flavor to the crust.
How do I know when the pie crust is done baking?
The pie crust is done when it is golden brown and feels firm to the touch. If you're baking a filled pie, check for bubbling of the filling and a golden crust. For a baked shell, it should be lightly browned all over.
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).