Plain Pastry (Two Crust)
A versatile, flaky pastry perfect for two-crust pies and tarts, made with simple ingredients like flour, fat, salt, and cold water, ideal for sweet or savory fillings.
Ingredients
Instructions
- Combine 1 1/2 cups of flour and 1 teaspoon of salt in a mixing bowl.
- Cut in 5 to 6 tablespoons of fat until the mixture resembles coarse crumbs.
- Add 2 1/2 tablespoons of cold water gradually, mixing until the dough holds together.
- Use no water if liquid fat is used in the mixture.
- Divide the dough into two equal parts and roll out each to fit your pie or tart pan.
- Place the bottom crust in the pan, add filling, then cover with the top crust.
- Seal and flute the edges, then cut slits if necessary for venting.
- Bake according to your specific pie recipe instructions.
Tips & Substitutions
For a flakier crust, ensure your fat is cold, and avoid overworking the dough. If you prefer, substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. You can also use coconut oil or vegan butter for a plant-based option. If you're in a hurry, consider using a pre-made pie crust instead.
Serving Suggestions
This pastry can be used for both sweet and savory pies. It pairs beautifully with a filling like Basil Cauliflower And Sweet Pepper for a veggie pie. Serve with a side of Cabbage Salad Or Slaw for a refreshing contrast. Consider drizzling some Rum Raisin Sauce(For Ice Cream) over sweet pies for an indulgent touch.
Storage & Reheating
To store leftover pastry, wrap it tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the unbaked crusts wrapped in foil for up to 3 months. When ready to use, thaw in the refrigerator overnight and bake as directed for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Pastry (Two Crust) contains roughly 590 calories, with 15g protein, 106g carbohydrates, and 11g fat. It is an excellent source of iron (35% of the Daily Value), protein (29% of the Daily Value), and dietary fiber (21% of the Daily Value). Note that it is relatively high in sodium, at 489mg per serving (21% 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 ahead of time?
Yes, you can prepare the pastry dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before rolling out for use.
What can I use instead of fat?
If you prefer a lighter option, you can use avocado or coconut oil. For a vegan alternative, substitute with vegan butter or margarine. Just keep in mind that the texture may differ slightly from traditional butter or lard.
How do I prevent my crust from getting soggy?
To prevent a soggy bottom, consider pre-baking the crust for about 10 minutes before adding your filling. Additionally, using a thicker filling or adding a layer of breadcrumbs on the bottom 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).