Plain Pastry Or Unbaked Pie Shell
A versatile unbaked pastry shell perfect for a variety of sweet and savory pies, suitable for both beginner and experienced bakers seeking flaky, tender crusts.
Ingredients
Instructions
- Combine 1 1/2 cups of flour and 1/2 cup of shortening in a mixing bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Gradually add 5 to 6 tablespoons of cold water, tossing lightly until the dough sticks together.
- Gather the dough into a ball, wrap in plastic wrap, and refrigerate if desired before rolling out.
- Use this pastry as a shell for various pies such as hamburger, buttermilk, peach, pecan, or pumpkin pies.
Tips & Substitutions
For a flakier pastry, ensure your shortening is very cold before cutting it into the flour. You can substitute half of the shortening with butter for added flavor, or use coconut oil for a dairy-free option. If the dough feels too dry, add a little more cold water, one teaspoon at a time. Remember to handle the dough as little as possible to keep it tender.
Serving Suggestions
This plain pastry shell is perfect for a variety of fillings, making it versatile for sweet and savory pies alike. Serve it with a scoop of vanilla ice cream alongside a slice of Nana'S Strawberry Pie, or fill it with savory ingredients for a delicious main dish. For a quick meal, consider using it as a base for Saucy Hot Dogs.
Storage & Reheating
If you have leftover pastry dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to 2 months; just make sure to defrost it in the fridge overnight before using. To reheat a baked pie shell, place it in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Pastry Or Unbaked Pie Shell contains roughly 975 calories, with 6g protein, 38g carbohydrates, and 91g fat. It is a good source of dietary fiber (15% of the Daily Value), iron (12% of the Daily Value), and protein (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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
How do I prevent my pie crust from becoming soggy?
To prevent a soggy bottom, consider blind baking your pastry shell before adding the filling. This involves pre-baking the crust with weights to keep it flat until it's lightly golden. Additionally, adding a thin layer of cornstarch or flour on the bottom before filling can help absorb moisture.
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).