Standard Pastry,1 Crust,10 Inch

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Servings: 8 Difficulty: Intermediate
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A classic, flaky single-crust pastry shell perfect for savory pies or baked fruit desserts.
Standard Pastry,1 Crust,10 Inch recipe image
Standard Pastry,1 Crust,10 Inch recipe image
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Standard Pastry,1 Crust,10 Inch

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 265.2

Description

This standard pastry recipe yields a tender, flaky 10-inch crust that serves as the perfect foundation for a wide variety of pies. The combination of all-purpose flour, cold shortening, and ice water creates a dough that is easy to roll out yet sturdy enough to hold heavy fillings. Whether you are baking a savory quiche or a sweet apple pie, this crust offers a neutral, buttery flavor that complements any filling. The key to success lies in keeping the ingredients cold and handling the dough minimally to prevent toughness. It is a versatile staple for home cooks, offering a homemade quality that far surpasses store-bought alternatives.

Ingredients

Directions

  1. In a large bowl, combine the flour and salt.
  2. Cut the shortening (or lard) into the flour mixture using a pastry cutter or two forks until the particles are the size of small peas.
  3. Sprinkle cold water, one tablespoon at a time, tossing with a fork until the flour is moistened and the pastry almost cleans the sides of the bowl. Add 1 to 2 teaspoons more water if necessary.
  4. Gather the pastry into a ball and shape it into a flattened round on a lightly floured surface.
  5. Roll the pastry out to be two inches larger than your inverted 10-inch pie plate.
  6. Fold the pastry into fourths and place it into the pie plate.
  7. Unfold and ease the pastry into the plate, pressing firmly against the bottom and sides.
  8. Trim the overhanging edge of the pastry to 1 inch from the rim of the plate.
  9. Fold and roll the pastry edge under to make it even with the plate, then flute the edges.
  10. For a baked pie shell: Heat oven to 475&# 194;°F (246ðC). Prick the bottom and side thoroughly with a fork. Bake for 8 to 10 minutes or until light brown. Cool before filling.
  11. For food processor method: Place shortening, flour, and salt in the processor. Pulse until crumbly. With the processor running, pour water through the feed tube just until the dough leaves the side of the bowl. Continue with rolling instructions above.

Nutrition Facts

Servings 8

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. Note that pie crusts made with self-rising flour differ in flavor and texture.

Keep all ingredients as cold as possible for the flakiest crust. If the dough becomes too soft while handling, chill it in the refrigerator for 15 minutes before rolling.

This pastry can be frozen before baking. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling and baking.

Lard can be substituted for shortening for a richer flavor and slightly more tender texture.

Keywords: pastry, pie crust, flaky, baking, shortening, flour, homemade, crust, dough, pie, quiche, dessert, cooking, recipe, oven, food processor
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