This classic standard pastry recipe yields two 10-inch crusts, ideal for double-crust pies or a pie with a lattice top. Made with just flour, salt, shortening, and water, it creates a flaky, tender base that holds up beautifully to baking. The key is keeping the ingredients cold and handling the dough gently to ensure a light texture. Whether you are making a juicy fruit pie or a savory pot pie, this versatile crust provides a reliable foundation. It&# 226;ÂÂs a timeless staple for any baker looking to achieve that perfect home-baked quality without complicated techniques.
Standard Pastry, 2 Crust, 10 In1
Description
This classic standard pastry recipe yields two 10-inch crusts, ideal for double-crust pies or a pie with a lattice top. Made with just flour, salt, shortening, and water, it creates a flaky, tender base that holds up beautifully to baking. The key is keeping the ingredients cold and handling the dough gently to ensure a light texture. Whether you are making a juicy fruit pie or a savory pot pie, this versatile crust provides a reliable foundation. It&# 226;ÂÂs a timeless staple for any baker looking to achieve that perfect home-baked quality without complicated techniques.Ingredients
Directions
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Combine 2 2/3 cups all-purpose flour and 1 teaspoon salt in a large bowl. If using self-rising flour, omit the salt.
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Cut in the shortening using a pastry blender or two knives until the particles are the size of small peas.
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Sprinkle in 7 to 8 tablespoons of cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost cleans the side of the bowl. Add 1 to 2 teaspoons more water if necessary.
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Gather the pastry into a ball and divide in half. Shape each half into a flattened round on a lightly floured, cloth-covered board.
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Roll one pastry round 2 inches larger than your inverted pie plate using a floured cloth-covered rolling pin.
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Fold the pastry into fourths and place it in the pie plate. Unfold and ease it into the plate, pressing firmly against the bottom and sides.
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For a baked pie shell: Heat oven to 475 degrees F (246ðC). Prick the bottom and side thoroughly with a fork. Bake for 8 to 10 minutes until light brown, then cool.
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For a filled pie: Turn your desired filling into the pastry-lined pie plate. Trim the overhanging edge of the bottom crust to 1/2 inch from the rim of the plate.
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Roll out the second round of pastry. Fold it into fourths and cut slits for steam escape if making a solid top crust.
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Place the top crust over the filling and unfold. Trim the overhanging edge to 1 inch from the rim of the plate.
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Fold and roll the top edge under the lower edge, pressing on the rim to seal, and flute the edges.
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For a lattice top: Leave a 1-inch overhang on the bottom crust. Cut the top pastry circle into strips about 1/2 inch wide.
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Place 5 to 7 strips across the filling in the pie plate. Weave a cross-strip through the center by folding back every other strip.
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Continue weaving until the lattice is complete, folding back alternate strips each time a cross-strip is added. Trim ends of strips.
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Fold the trimmed edge of the lower crust over the ends of the lattice strips to build up a high edge. Seal and flute.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 530.4kcal
- % Daily Value *
- Total Fat 60.0g93%
- Saturated Fat 20.4g102%
- 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
Food Processor Method: Measure 4 tablespoons of water into a small bowl. Place shortening, flour, and salt in a food processor. Cover and process using quick on-and-off motions until the mixture is 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 let it form a solid ball. Continue with rolling and shaping instructions.
Storage: Wrap unused dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before rolling.
Tips: Keep all ingredients cold for the flakiest crust. If the dough becomes too warm and sticky, chill it in the refrigerator for 15 minutes before rolling.
Lattice Tip: A juicy fruit pie with a lattice top is more likely to bubble over than a two-crust pie, so building a high pastry edge is important to contain the filling.
