Water Whipped Baked Pastry Shell
Light and flaky baked pastry shells with a tender, crisp texture, perfect for sweet or savory fillings, ideal for elegant desserts or savory tarts.
Ingredients
Instructions
- Place shortening, milk, and boiling water in a deep mixing bowl.
- Beat at medium speed with an electric mixer until light and fluffy.
- Add flour and salt; beat on low speed until the mixture is moistened.
- Divide dough into two portions and shape each into a ball.
- Wrap each dough ball in plastic wrap and chill for 4 hours.
- Remove one dough portion at a time from the refrigerator.
- Place between two 12-inch long pieces of wax paper.
- Roll into a 12-inch circle.
- Peel away the wax paper and place the dough in a 9-inch pie plate.
- Flute the edges of the pastry.
- Prick the bottom and sides of the pastry with a fork.
- Repeat with the remaining dough portion.
- Bake at 350°F for 18 minutes until lightly browned.
- Cool before filling.
Tips & Substitutions
To achieve a flaky texture, make sure your shortening is cold before mixing. If you don't have shortening, you can substitute with an equal amount of butter for a richer flavor. Ensure the dough is well-chilled to prevent shrinking during baking. For best results, use all-purpose flour for a tender crust, and remember to prick the base to prevent bubbling.
Serving Suggestions
These pastry shells are perfect for both sweet and savory fillings. Consider using them to create a delightful dessert with fresh fruit and whipped cream, or fill them with a rich quiche mixture for a savory option. They pair beautifully with Summer Squash Pie (Yellow) for a delicious meal.
Storage & Reheating
Store any leftover baked pastry shells in an airtight container at room temperature for up to 2 days. If you need to keep them longer, wrap them tightly and freeze for up to a month. To reheat, place the shells in a preheated oven at 350°F for about 10 minutes until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Water Whipped Baked Pastry Shell contains roughly 1117 calories, with 9g protein, 56g carbohydrates, and 97g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1235mg per serving (54% 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 in advance?
Yes, you can prepare the dough ahead of time. After shaping it into balls, wrap them in plastic wrap and refrigerate for up to 24 hours. This will enhance the flavor and make it easier to roll out when you're ready to bake.
What can I use if I don't have wax paper?
If you don't have wax paper, parchment paper is a great alternative for rolling out the dough. It provides a non-stick surface that makes transferring the rolled pastry to the pie plate much easier.
How do I prevent the crust from getting soggy?
To prevent a soggy bottom, consider pre-baking the crust for a few minutes before adding your filling. You can also brush the inside of the baked shell with a beaten egg and return it to the oven for a few minutes to create a moisture barrier.
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).