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.
Nutrition & Diet Analysis (per serving)
91
kcal
5% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Low-fat
Contains
Wheat/Gluten
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).
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).