Basic Two Crust Pie Pastry
This basic two-crust pie pastry works for sweet or savory pies and bakes up tender, flaky, and easy to handle.
Ingredients
- ⅔ cup ice-cold shortening, cut into pieces
- 2 tbsp ice-cold butter, cut into pieces
- 2 cups all-purpose flour
- 1 tsp fine salt
- 4 to 5 tbsp ice-cold water
Recommended Equipment
Instructions
- In a large bowl, cut the shortening and butter pieces into the flour and salt until the mixture resembles small peas. Sprinkle in 4 tablespoons of the water, a little at a time, tossing with a fork until the flour is moistened and the pastry begins to hold together. Add more ice water, 1 teaspoon at a time, as needed. Gather the pastry together, divide it into two halves, and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate it for 20 to 30 minutes or overnight.2/3 cup ice-cold shortening, cut into pieces | 2 tbsp ice-cold butter, cut into pieces | 2 cups all-purpose flour | 4 to 5 tbsp ice-cold water | 1 tsp fine salt
- For a double-crust pie, roll out one portion of the dough and fit it into a pie plate. Fill the crust following your recipe directions. Top with the second rolled-out portion. Cut slits in the center of the pastry to allow steam to escape. Trim the edge, leaving 1 inch of overhang. Roll the overhang under; seal and flute as desired.
- Bake the pie following your recipe.
Tip: If the dough has chilled overnight, let it stand at room temperature for a few minutes before rolling.
Tip: If you aren't making a double-crust pie, wrap the second disk in plastic wrap, seal it in a freezer bag, and freeze it until you need it.
Notes
How To Make the Dough With a Food Processor
- Put the flour and salt in the bowl of a food processor fitted with the chopping blade. Pulse briefly to combine.
- Add the chilled shortening and butter and pulse several times, just until you see visible pea-size pieces of fat.
- Sprinkle 4 tablespoons of ice water over the flour mixture and pulse briefly to make a crumbly mixture.
- Turn the dough out onto a lightly floured surface. Gently work in more ice water, 1 teaspoon at a time, just until the dough holds together. Avoid overworking the dough.
- Divide the dough into 2 portions. Flatten each portion into a disk. Wrap and refrigerate for at least 20 minutes, or up to 1 day.
- Roll the dough, fill, and bake as directed.
Nutrition
Calories: 290kcalCarbohydrates: 24gProtein: 3gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 2gCholesterol: 8mgSodium: 314mgPotassium: 34mgFiber: 1gSugar: 0.1gVitamin A: 87IUCalcium: 6mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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