This classic pastry dough is the foundation for countless American desserts, offering a perfect balance of tenderness and flakiness. By cutting cold fat into flour until it resembles coarse meal and large peas, you create steam pockets during baking that lift the layers. The result is a golden, crisp crust that holds fillings beautifully without becoming soggy. Ideal for fruit pies, pot pies, or tarts, this versatile dough is simple to make with pantry staples. It works well for both single and double-crust applications, making it a reliable go-to for holiday gatherings or weekend baking projects.
Wonderful Pastry 2
Description
This classic pastry dough is the foundation for countless American desserts, offering a perfect balance of tenderness and flakiness. By cutting cold fat into flour until it resembles coarse meal and large peas, you create steam pockets during baking that lift the layers. The result is a golden, crisp crust that holds fillings beautifully without becoming soggy. Ideal for fruit pies, pot pies, or tarts, this versatile dough is simple to make with pantry staples. It works well for both single and double-crust applications, making it a reliable go-to for holiday gatherings or weekend baking projects.Ingredients
Directions
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In a large bowl, sift the flour and salt together.
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Add two-thirds of the cold shortening to the flour mixture.
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Using a pastry blender or two knives in a scissor motion, cut the shortening into the flour until the mixture resembles cornmeal for tenderness.
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Add the remaining shortening and cut it in until the mixture resembles large peas to ensure flakiness.
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Sprinkle 1 tablespoon of cold water over different parts of the mixture at a time.
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Toss quickly with a fork until all particles cling together when pressed gently and form a cohesive dough.
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Use only enough water to make the particles cling together; they should not be wet or slippery.
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Form the pastry into a ball and divide in half for a two-crust pie, or keep whole for a single crust.
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If the day is very warm, refrigerate the dough for 30 minutes before rolling.
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Roll out the dough on a lightly floured surface to fit an 8 or 9-inch pie plate.
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Fit the pastry into the pie plate and create an attractive edge.
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Prick the sides and bottom of the crust closely and deeply with a 4-tined fork.
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Refrigerate the prepared shell for 30 minutes.
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Bake at 450&# 194;°F (232ðC) for 15 minutes, or until golden brown.
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Peek after 5 minutes; if bubbles appear, prick them with a fork.
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Cool completely on a wire rack before filling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a two-crust pie, roll out only half of the pastry initially and follow your specific pie recipe instructions for the filling and top crust.
The amount of water needed may vary depending on the humidity and flour type; start with less and add more only if necessary to bind the dough.
Keep all ingredients cold for the best texture. If the dough becomes too soft while rolling, return it to the refrigerator for 10-15 minutes.
This crust can be frozen for later use. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling.
