This recipe produces a tender, flaky pie crust essential for any homemade pie. Made with all-purpose flour, salt, and cold shortening or lard, it relies on keeping the fat cold to create steam pockets during baking, resulting in that desirable shatteringly crisp texture. The dough is brought together with just enough ice water to hold it without becoming tough or gummy. Ideal for fruit pies, quiches, or pot pies, this versatile crust is a kitchen staple. It’s simple enough for beginners yet reliable enough for experienced bakers to trust for holiday gatherings or weeknight dinners. Mastering this basic dough opens the door to endless pie variations.
Pastry For 9″ One Crust Pie
Description
This recipe produces a tender, flaky pie crust essential for any homemade pie. Made with all-purpose flour, salt, and cold shortening or lard, it relies on keeping the fat cold to create steam pockets during baking, resulting in that desirable shatteringly crisp texture. The dough is brought together with just enough ice water to hold it without becoming tough or gummy. Ideal for fruit pies, quiches, or pot pies, this versatile crust is a kitchen staple. It&# 226;ÂÂs simple enough for beginners yet reliable enough for experienced bakers to trust for holiday gatherings or weeknight dinners. Mastering this basic dough opens the door to endless pie variations.Ingredients
Directions
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In a medium bowl, whisk together the flour and salt.
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Cut the chilled shortening or lard into the flour using a pastry blender or two forks until the mixture resembles coarse meal with small pea-sized fat pieces remaining.
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Sprinkle 1 tablespoon of ice water over the mixture and toss gently with a fork until the flour is moistened.
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Repeat with remaining water as needed, adding 1 tablespoon at a time, until the dough just begins to clump together and cleans the side of the bowl.
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Gather the pastry into a ball, then divide if making two crusts, or keep whole for one crust.
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Shape the dough into a flattened round disc on a lightly floured surface.
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Roll the pastry out to a circle approximately 2 inches larger than your 9-inch pie plate (about 11-12 inches in diameter).
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Fold the pastry in half, then in half again to form a quarter circle.
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Place the folded pastry in the pie plate and unfold it, easing it into the bottom and sides without stretching.
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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 overhanging edge under itself to create a thick rim even with the plate edge.
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Crimp or flute the edges with your fingers to seal and decorate.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 176.8kcal
- % Daily Value *
- Total Fat 20.0g31%
- Saturated Fat 6.8g34%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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 cold for the best flakiness. If the dough becomes too warm and sticky, refrigerate it for 15-20 minutes before rolling.
For a flakier crust, use lard or butter instead of shortening, though shortening provides a more tender, crumbly texture.
This dough can be wrapped in plastic wrap and refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator before rolling.
If blind baking the crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans before baking at 400ðF (200ðC) for 15 minutes.
