Easy Double Pastry Crust Recipe
Making a simple, delicious pastry crust can feel like a daunting task, but with this Easy Double Pastry Crust recipe, youβll have a foolproof crust ready in no time. Passed down from my mother’s junior cookbook, this recipe was my first introduction to homemade crust, and it remains one of my favorites for its ease and reliability. Whether youβre making a pie for dessert or preparing a savory tart, this crust is a versatile, flaky base that complements all types of fillings. With just a few simple ingredients and only 15 minutes of your time, you can have two perfectly formed pastry crusts ready to go.
Ingredients for Easy Double Pastry Crust
| Ingredient | Quantity |
|---|---|
| Plain flour | 2 cups |
| Salt | 1 Β½ tsp |
| Milk | Β½ cup |
| Oil (vegetable) | ΒΌ cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 956.3 kcal |
| Fat Content | 56.8 g |
| Saturated Fat Content | 9 g |
| Cholesterol Content | 4.3 mg |
| Sodium Content | 1761.6 mg |
| Carbohydrate Content | 96.8 g |
| Fiber Content | 3.4 g |
| Sugar Content | 0.3 g |
| Protein Content | 13.9 g |
Instructions for Easy Double Pastry Crust
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Prepare the Dry Ingredients:
In a large mixing bowl, combine the plain flour and salt. Stir them together until well combined. This forms the base of your dough, providing structure and flavor for your crust. -
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Mix Wet Ingredients:
In a separate measuring cup, pour the oil and milk. Do not stir at this point. By adding them together before pouring, you allow them to blend naturally into the flour, making the dough easier to handle. -
Combine Wet and Dry Ingredients:
Pour the oil and milk mixture directly into the flour and salt. Stir gently until the mixture begins to come together into a dough. Be careful not to overmix; you want the dough to stay light and flaky. -
Shape the Dough:
Once the dough has just come together, press it into a smooth ball using your hands. The texture should be soft but not too sticky. If the dough is a little dry, add a small splash of milk to bring it together. -
Roll Out the Bottom Crust:
Divide the dough ball into two equal halves. Place one half between two sheets of waxed paper or baking paper. Roll out the dough using a rolling pin, gently pressing it to the desired size and thickness for your bottom crust. -
Prepare the Top Crust:
For the top crust (or for a second pie), repeat the process with the remaining dough half. Place the second half between the waxed paper and roll it out to match the size of your pie dish. -
Assemble Your Pie:
Once both crusts are rolled out, you can transfer the bottom crust to your pie dish. Add your filling of choice, then top with the second crust. Press the edges to seal, trim any excess dough, and crimp the edges for a decorative look. -
Bake:
Follow your pieβs baking instructions, whether it’s a sweet or savory pie, to ensure your crust bakes to a perfect golden brown. This crust provides a sturdy base with a soft, flaky texture.
Serving Suggestions
This easy pastry crust is ideal for creating a variety of pie recipes, whether you prefer fruit-filled pies, creamy custard tarts, or savory quiches. Pair it with classic fillings such as apple, blueberry, or pumpkin for desserts, or use it for savory pies with ingredients like chicken, vegetables, and cheese.
Pro Tips for Perfect Pastry Crust
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Keep the Dough Cold: If the dough starts to warm up while youβre rolling it, chill it in the refrigerator for 10-15 minutes. This helps the fat solidify, resulting in a flakier crust.
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Use a Light Touch: Overworking the dough can lead to a tough crust. Stir until just combined, and be gentle when rolling it out.
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Wax Paper for Easy Rolling: Rolling the dough between sheets of waxed or parchment paper keeps it from sticking and makes cleanup much easier.
With these simple steps, you can master the art of making pastry crust every time. Enjoy making your pies, tarts, or quiches with this versatile, easy-to-make dough.
