Pasty-Double Crust
A classic double-crust pastry with tender, flaky layers perfect for savory pies or desserts, suitable for home cooks seeking a versatile and easy-to-make crust.
Ingredients
Instructions
- Mix flour and salt in a bowl.
- Cut shortening into the flour with 2 knives until pieces are about the size of small peas.
- Add water gradually and mix until dough forms.
Tips & Substitutions
For a flakier crust, try substituting half of the shortening with cold butter. Make sure to chill your mixing bowl and utensils before preparing the dough. When adding water, do it gradually and mix just until combined to avoid overworking the dough. If you're feeling adventurous, consider using whole wheat flour for a nuttier flavor.
Serving Suggestions
This double crust pastry pairs beautifully with savory fillings like chicken pot pie or sweet fillings such as fruit for a dessert tart. Serve warm with a scoop of ice cream or whipped cream for a delightful contrast if using a sweet filling. For a complete meal, consider serving it alongside a fresh salad like Western Roundup Salad.
Storage & Reheating
To store leftover dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight and let it sit at room temperature for about 15 minutes before rolling out to ensure it's pliable.
Nutrition & Diet Analysis (per serving)
Each serving of Pasty-Double Crust contains roughly 1070 calories, with 0g protein, 2g carbohydrates, and 120g fat. Note that it is relatively high in sodium, at 1745mg 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 this crust for sweet pies?
Absolutely! This double crust works great for sweet pies like peach cobbler or apple pie. Just remember to adjust the sweetness of your filling to complement the crust's flavor.
What should I do if my dough is too crumbly?
If your dough is crumbling, it may need more moisture. Add a teaspoon of cold water at a time until the dough comes together. Be careful not to overmix, as it can lead to a tough crust.
How can I tell when my crust is done baking?
Your crust is done when it's golden brown and has a slightly firm texture. If you're using a filling, ensure the filling is bubbling and the crust is fully cooked to achieve the perfect balance between flaky and tender.
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).