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Standard Pastry, 1 Crust, 10 Inch

Standard Pastry~1 Crust~10 Inch recipe image
This classic standard pastry crust is the foundation of countless American desserts and savory pies. Made with just four simple ingredients&# 226;ÂÂflour, shortening, salt, and waterâÂÂit offers a tender, flaky texture that holds up beautifully whether baked blind or filled. The neutral flavor allows your filling to shine, while the sturdy structure prevents sogginess. Ideal for apple pie, chicken pot pie, or quiche, this versatile dough is easy to roll and shape. With a quick prep time and reliable results, itâÂÂs a kitchen staple youâÂÂll turn to again and again for homemade baking success.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 265.2
Dietary: Vegetarian
Description
This classic standard pastry crust is the foundation of countless American desserts and savory pies. Made with just four simple ingredients&# 226;ÂÂflour, shortening, salt, and waterâÂÂit offers a tender, flaky texture that holds up beautifully whether baked blind or filled. The neutral flavor allows your filling to shine, while the sturdy structure prevents sogginess. Ideal for apple pie, chicken pot pie, or quiche, this versatile dough is easy to roll and shape. With a quick prep time and reliable results, itâÂÂs a kitchen staple youâÂÂll turn to again and again for homemade baking success.
Ingredients
  • 1 1/3 cups All-purpose flour
  • 1/2 cup Shortening or Lard
  • 1/2 teaspoon Salt
  • 3 to 4 tablespoons Cold water
Directions
  1. 1
    In a large bowl, combine the flour and salt.
  2. 2
    Cut the shortening (or lard) into the flour mixture using a pastry cutter or two forks until the particles resemble small peas.
  3. 3
    Sprinkle cold water over the mixture, 1 tablespoon at a time, tossing gently with a fork until the flour is moistened and the pastry just begins to clump together.
  4. 4
    Gather the dough into a ball and shape it into a flattened round on a lightly floured surface.
  5. 5
    Roll the dough out to a circle about two inches larger than your inverted pie plate.
  6. 6
    Fold the dough into fourths, place it in the pie plate, unfold, and ease it into place, pressing firmly against the bottom and sides.
  7. 7
    Trim the overhanging edge to 1 inch from the rim, then fold under and flute the edges.
  8. 8
    For a baked shell: Preheat oven to 475ðF (245ðC). Prick the bottom and sides thoroughly with a fork.
  9. 9
    Bake for 8 to 10 minutes or until light brown. Cool before filling.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 265.2kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 10.2g51%
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

If using self-rising flour, omit the salt as it is already included in the flour. Note that self-rising flour may alter the flavor and texture slightly.

Food Processor Method: Place shortening, flour, and salt in the processor. Pulse until crumbly. With the processor running, pour water all at once through the feed tube just until the dough leaves the side of the bowl. Do not over-process.

Keep ingredients cold for the best flakiness. If the dough becomes too warm and sticky, chill it in the refrigerator for 15 minutes before rolling.

This recipe yields one 10-inch crust. For a double crust, double all ingredients.

Keywords: pastry, pie crust, flaky, dough, baking, shortening, flour, homemade, pie shell, vegetarian, classic, recipe
Read it online: https://www.chefs-mate.com/recipe/standard-pastry1-crust10-inch-2/