Plain Pastry Pie Dough
A versatile, flaky pastry dough perfect for pies and tarts, offering a tender texture and neutral flavor that complements both sweet and savory fillings. Ideal for home bakers.
Ingredients
Instructions
- Sift the flour and salt together.
- Cut in shortening with a pastry blender until mixture resembles coarse crumbs.
- Sprinkle cold water, one tablespoon at a time, and mix with a fork until the dough begins to hold together.
- Form the dough into a ball, place on a lightly floured board, and roll very thin.
- Roll the dough onto a rolling pin and unroll it over the pie pan.
- Trim the edges and flute as desired. Save some dough for lattice if making fruit pies.
Tips & Substitutions
For a flakier pie crust, ensure your shortening is very cold before cutting it into the flour. If you don't have shortening, you can substitute with an equal amount of unsalted butter, but this may result in a slightly different texture. When adding water, use just enough to bring the dough together without making it too wet. Chilling the dough for 30 minutes before rolling can also enhance its texture.
Serving Suggestions
This plain pastry pie dough is versatile and can be used for sweet or savory pies. Consider filling it with your favorite fruit for a delicious dessert, as it pairs beautifully with Rhubarb-Pineapple Jam. It also makes an excellent base for quiches or pot pies. Serve with a scoop of ice cream or a dollop of whipped cream for sweet pies, or with a side salad for savory options.
Storage & Reheating
If you have leftover pie dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. You can also freeze the dough for up to three months; just thaw it in the fridge overnight before use. To reheat a baked pie, cover it with foil and warm it in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Pastry Pie Dough contains roughly 815 calories, with 1g protein, 4g carbohydrates, and 90g 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 make this dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to three days. Just wrap it tightly in plastic wrap. For longer storage, freeze it for up to three months. Thaw in the fridge overnight before rolling out and using.
What can I do if my dough is too crumbly?
If your dough is crumbly and not holding together, try adding a bit more cold water, one teaspoon at a time, until it begins to come together. Be careful not to overwork the dough, as this can make it tough.
Can I use this recipe for a double-crust pie?
Absolutely! Simply double the ingredients to make enough dough for both the bottom and top crusts. Ensure even thickness when rolling out, and don’t forget to vent the top crust for steam to escape.
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).