This straightforward single-crust pastry recipe is a kitchen essential for creating the perfect base for any pie. Made with just four simple ingredients&# 226;ÂÂflour, salt, shortening, and waterâÂÂit delivers a tender, flaky texture that holds up well during baking. The key to success lies in keeping the ingredients cold and handling the dough as little as possible to prevent gluten development. Whether you are planning a hearty apple pie, a creamy chicken pot pie, or a berry tart, this versatile crust provides a reliable foundation. It is an ideal project for both novice bakers looking to master the basics and seasoned cooks seeking a consistent, no-fuss dough. With minimal prep time and straightforward techniques, you will have a beautifully fluted crust ready to go in no time.
Pastry For Single Crust
Description
This straightforward single-crust pastry recipe is a kitchen essential for creating the perfect base for any pie. Made with just four simple ingredients&# 226;ÂÂflour, salt, shortening, and waterâÂÂit delivers a tender, flaky texture that holds up well during baking. The key to success lies in keeping the ingredients cold and handling the dough as little as possible to prevent gluten development. Whether you are planning a hearty apple pie, a creamy chicken pot pie, or a berry tart, this versatile crust provides a reliable foundation. It is an ideal project for both novice bakers looking to master the basics and seasoned cooks seeking a consistent, no-fuss dough. With minimal prep time and straightforward techniques, you will have a beautifully fluted crust ready to go in no time.Ingredients
Directions
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Sift flour and salt together into a large mixing bowl.
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Cut in the shortening using a pastry blender, fork, or two knives until the mixture resembles coarse cornmeal.
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Sprinkle 1 tablespoon of water over the surface of the mixture at a time.
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Toss the mixture lightly with a fork after each addition of water.
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Use only enough water to hold the dough together without making it sticky.
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Press the dough firmly together to form a ball.
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On a floured surface, roll out the dough to a thickness of 1/8 inch.
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Fit the rolled dough into a 9-inch pie plate, being careful not to stretch it.
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Trim the dough so it extends 1 inch beyond the edge of the plate.
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Turn the excess dough under itself and flute the edges decoratively.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 592.8kcal
- % Daily Value *
- Total Fat 30.9g48%
- Saturated Fat 10.4g52%
- Cholesterol 0.0mg0%
- Sodium 2439.3mg102%
- Total Carbohydrate 68.4g23%
- Dietary Fiber 2.4g10%
- Sugars 0.3g
- Protein 9.0g18%
* 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 best results, keep all ingredients, especially the shortening and water, very cold before starting. This helps ensure a flaky crust.
If the dough becomes too warm and sticky while rolling, place it in the refrigerator for 10-15 minutes to firm up before continuing.
This recipe yields enough dough for one 9-inch single crust. If you need a double crust, simply double the ingredients.
You can store the unbaked crust in the refrigerator for up to 2 days, tightly wrapped in plastic wrap, or freeze it for up to 3 months.
For a crispier crust, consider blind baking (pre-baking) the crust with pie weights if your filling is no-bake or requires less baking time than the crust.
