Pastry(For Eight 8-Inch Two Crust Pies)
A flaky, buttery pastry ideal for classic double-crust pies, offering a tender texture and rich flavor that complements sweet or savory fillings for any occasion.
Ingredients
Instructions
- Mix flour and shortening for 1 minute on low speed.
- Add remaining ingredients slowly and mix for 40 seconds on low speed.
- Mix with minimum handling to form a dough.
- Scale 5 ounces for bottom crust and 4 ounces for top crust.
- Let stand 10 minutes in refrigerator before rolling.
- Bake pie shell 8 to 10 minutes at 450°F.
Tips & Substitutions
For a flakier pastry, ensure your shortening is cold before mixing with flour. If you run out of shortening, you can substitute half the amount with butter for added flavor. When mixing, avoid overworking the dough to maintain its tenderness. Adding a splash of vinegar to the ice water can also help improve the crust's texture. For a savory twist, consider incorporating herbs into the dough.
Serving Suggestions
This versatile pastry pairs beautifully with a variety of fillings, making it perfect for both sweet and savory pies. Serve your pie with a dollop of homemade Herbal Mayonnaise or a scoop of vanilla ice cream, depending on the filling. For a refreshing side, consider pairing it with Town Farm Potato Salad for a delightful meal that balances rich flavors.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you wish to freeze it, shape it into discs, wrap well, and store in a freezer-safe bag for up to 3 months. To reheat baked pie shells, place them in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry(For Eight 8-Inch Two Crust Pies) contains roughly 1209 calories, with 6g protein, 43g carbohydrates, and 114g fat. It is a good source of iron (15% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% 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 pastry dough ahead of time?
Yes, you can prepare the pastry dough ahead of time. After mixing, wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Just remember to let it thaw in the refrigerator overnight before rolling it out.
What can I do if my dough is too dry?
If your dough seems too dry, gradually add more ice water, one tablespoon at a time, mixing gently until the dough holds together. Be cautious not to overwork the dough, as this can lead to a tough crust.
Can I use this recipe for sweet pies?
Absolutely! This pastry works wonderfully for sweet pies as well. If you're making a dessert pie, consider adding a tablespoon of sugar to the flour mixture to slightly sweeten the crust and complement your filling.
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).