This classic one-crust pie pastry is the foundation for countless sweet and savory desserts. Made with just four simple ingredients&# 226;ÂÂflour, salt, cold shortening or lard, and ice waterâÂÂit yields a tender, flaky texture that holds up beautifully to baking. The key to success lies in keeping everything cold and handling the dough as little as possible to prevent toughness. Perfect for apple, cherry, or pumpkin pies, this crust is easy to roll out and fits a standard 9-inch pie plate with room to spare for crimping. Whether you are a beginner or a seasoned baker, this reliable recipe delivers consistent results every time.
Pastry For 9″ One Crust Pie
Description
This classic one-crust pie pastry is the foundation for countless sweet and savory desserts. Made with just four simple ingredients&# 226;ÂÂflour, salt, cold shortening or lard, and ice waterâÂÂit yields a tender, flaky texture that holds up beautifully to baking. The key to success lies in keeping everything cold and handling the dough as little as possible to prevent toughness. Perfect for apple, cherry, or pumpkin pies, this crust is easy to roll out and fits a standard 9-inch pie plate with room to spare for crimping. Whether you are a beginner or a seasoned baker, this reliable recipe delivers consistent results every time.Ingredients
Directions
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In a medium bowl, combine the flour and salt.
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Cut the cold shortening or lard into the flour mixture using a pastry cutter or two forks until the particles resemble small peas.
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Sprinkle in the cold water, one tablespoon at a time, tossing gently with a fork until the flour is just moistened and the dough begins to clump together.
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Gather the dough into a ball and shape it into a flattened round on a lightly floured surface or cloth-covered board.
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Roll the pastry out to a circle approximately 2 inches larger than your inverted pie plate (about 11 inches in diameter).
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Fold the pastry into quarters for easy handling.
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Place the folded pastry into the pie plate, unfold it, and gently ease it into the corners, pressing firmly against the bottom and sides.
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Trim the edge of the pastry so it extends about 1 inch beyond the rim of the plate.
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Fold the excess pastry under itself so it is even with the plate rim, then flute the edges with your fingers or a fork.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 395.2kcal
- % Daily Value *
- Total Fat 20.6g32%
- Saturated Fat 6.9g35%
- Cholesterol 0.0mg0%
- Sodium 2438.7mg102%
- Total Carbohydrate 45.6g16%
- Dietary Fiber 1.6g7%
- Sugars 0.2g
- Protein 6.0g12%
* 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
Keep all ingredients, including the bowl and utensils, as cold as possible to ensure a flaky crust.
If the dough feels too dry, add water 1 teaspoon at a time. If too sticky, dust with a little extra flour.
For a vegan option, ensure you use vegetable shortening instead of lard.
You can freeze the unrolled dough ball for up to 3 months. Thaw in the refrigerator before rolling.
This recipe yields enough for one 9-inch single crust. For a double crust, double the ingredients.
