Short Paste(Pie Crust Or Pot Pie Top)
A versatile, flaky pastry perfect for pies and pot pies, made with simple ingredients like flour, lard, and ice water, delivering a tender, buttery crust suitable for various fillings.
Ingredients
Instructions
- Sift together the flour, salt, and baking powder.
- Rub in lightly with the fingers the lard until the mixture resembles coarse crumbs.
- Mix in enough ice water to form a firm dough.
- Roll out once on a floured board, handling as little as possible after mixing.
Tips & Substitutions
For a flakier crust, ensure your lard is very cold before incorporating it into the flour mixture. If you don't have lard, you can substitute with unsalted butter or a vegan alternative for a plant-based version. To enhance flavor, consider adding a teaspoon of sugar or a dash of vinegar to the dough. Handling the dough minimally prevents gluten development, which keeps the crust tender.
Serving Suggestions
This versatile crust is perfect for both sweet and savory dishes. Use it as a base for pot pies or sweet pies like Lemonade Dream Pie. Serve alongside a fresh salad or roasted vegetables for a balanced meal. For a hearty dinner, pair it with a Skillet Pot Roast With Vegetables for a comforting family feast.
Storage & Reheating
Store any leftover pie crust tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight, then roll out as needed. Reheating baked pie can be done in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Short Paste(Pie Crust Or Pot Pie Top) contains roughly 259 calories, with 6g protein, 46g carbohydrates, and 5g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 487mg 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour to add more fiber and nutrients. However, this may alter the texture slightly, making it denser. It's best to start with half whole wheat and half all-purpose to see how you like it.
Is it necessary to chill the dough?
Chilling the dough is not mandatory, but it is highly recommended. It helps to relax the gluten, making the dough easier to roll out and ensuring a tender crust. If you opt to chill, wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough a day in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator. For longer storage, consider freezing it. Just remember to thaw it in the fridge before rolling out, as it will be easier to work with when cold.
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).