Two Crust Pie Pastry
A versatile homemade pie crust perfect for sweet or savory fillings, offering flaky, tender layers that suit both beginners and experienced bakers seeking classic pastry perfection.
Ingredients
Instructions
- Combine flour and salt.
- Cut in shortening until mixture resembles grains of rice.
- Add water, a little at a time, mixing to form a workable dough.
- Add more water if needed.
- Divide dough in half.
- Roll out top and bottom halves of crust on a floured board.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before cutting it into the flour. You can substitute half of the shortening with butter for a richer flavor. If you're out of shortening, use an equal amount of coconut oil. When adding water, do so gradually to avoid a sticky dough. Remember that less handling leads to a tender crust.
Serving Suggestions
This pie pastry is perfect for both sweet and savory fillings. Serve your pie alongside a refreshing drink like Pineapple Fizz or a light salad. For a hearty meal, pair it with Coleslaw With Ramen Noodles. Consider topping sweet pies with whipped cream or vanilla ice cream for an indulgent dessert.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. If you want to keep it longer, freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight and let it rest at room temperature for 15-20 minutes before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Two Crust Pie Pastry contains roughly 905 calories, with 3g protein, 23g 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 the dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the dough for up to 3 months. Thaw it in the refrigerator before rolling out, ensuring it comes to a workable temperature.
What can I do if my dough is too crumbly?
If your dough is too crumbly and doesn't hold together, add a teaspoon of cold water at a time until it reaches a cohesive consistency. Be careful not to overwork the dough, as this can make it tough. A little moisture can go a long way in binding it.
How do I prevent my pie crust from shrinking?
To prevent shrinking, make sure to chill your dough before rolling it out, and avoid stretching it when fitting into the pie dish. Also, letting the dough rest in the refrigerator after shaping it can help maintain its shape during baking.
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).