Two Crust Pastry
A versatile two-crust pastry perfect for pies and tarts, offering flaky, tender layers with a delicate flavor that suits both sweet and savory dishes.
Ingredients
Instructions
- Cut shortening into flour and salt until particles are the size of small peas.
- Sprinkle in cold water 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl.
- Add one to two more tablespoons of water if needed to bring the dough together.
Tips & Substitutions
For a flakier pastry, ensure your shortening or lard is very cold. You can substitute half of the shortening with butter for added flavor. If you're in a pinch for cold water, ice water works great. Avoid overworking the dough to keep it tender. Remember, this pastry is perfect for both sweet and savory pies, so be creative!
Serving Suggestions
This two crust pastry is ideal for a variety of pies, both sweet and savory. Try it with a classic apple pie or a savory chicken pot pie. It pairs beautifully with Janie'S Cranberry Relish-Salad for a festive meal. Serve alongside a scoop of Vanilla Ice Cream for dessert or a crisp salad for a light lunch.
Storage & Reheating
To store leftover pastry, 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 it in the refrigerator overnight. For best results, bake the pastry fresh, but you can reheat baked pies in a 350°F oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Two Crust Pastry contains roughly 791 calories, with 12g protein, 92g carbohydrates, and 41g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg 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 pastry in advance?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Just remember to thaw the frozen dough in the refrigerator overnight before rolling it out.
What should I do if my dough is too crumbly?
If your dough is crumbly, it may need more moisture. Add cold water one tablespoon at a time, mixing gently until the dough comes together. Be cautious not to overmix, as this can make the pastry tough.
How can I prevent my bottom crust from getting soggy?
To prevent a soggy bottom crust, consider blind baking the crust before adding your filling. You can also sprinkle a thin layer of flour or cornmeal on the bottom before filling, which helps absorb excess 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).