Flaky Pastry Crust (Single)
🕒 Prep Time: 20 minutes
🕒 Total Time: 20 minutes
🥧 Yield: 1 pie crust
Description:
Since posting this, I’ve come to prefer the Vodka Pie Crust that I also posted – it’s more forgiving.
Ingredients:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 cup shortening
- 3 tablespoons ice water
Instructions:
| Step | Instructions |
|---|---|
| 1 | Shortening may be: All lard: Most tender and flaky crust All vegetable shortening: Next most tender and flaky Combination of butter and veg., or lard: Somewhat tender and flaky, with buttery aroma and taste All butter Least tender and flaky; rich, buttery flavor and aroma If using lard, use 1 tablespoon less lard for every 1/3 cup of shortening in the recipe. |
| 2 | Sift flour and salt together; place in a medium bowl. |
| 3 | Divide the shortening in half. |
| 4 | Cut half of shortening into the flour with fingertips, a pastry blender, two knives, or the paddle attachment of an electric mixer until the mixture resembles coarse meal. |
| 5 | Then cut in the remaining shortening until the mixture resembles small peas. |
| 6 | Sprinkle ice water over the mixture; toss with a fork to moisten dough evenly. |
| 7 | Use as few strokes as possible and the minimum amount of water needed. |
| 8 | Gently press dough into a ball. |
| 9 | Flatten ball slightly with a few strokes with the side of your hand. |
| 10 | Wrap dough in plastic wrap. |
| 11 | Refrigerate for at least one hour or up to two or three days. |
| 12 | May be frozen for one month. |
| 13 | To roll the dough out: Remove dough from refrigerator and allow to soften slightly before rolling. |
| 14 | Place dough on a lightly floured surface. |
| 15 | Sprinkle a little flour on top of dough or rub some flour on the rolling pin. |
| 16 | Roll dough from the center towards the edges, easing pressure on the rolling pin near the edge of the dough, to form a circle of dough 1/8 inch thick, large enough to extend two inches beyond the rim of the pie plate. |
| 17 | Lift dough and give a quarter turn after each rolling, re-flouring surfaces as necessary to prevent sticking and tearing. |
| 18 | Cupping hands slightly, reshape dough into a circle. |
| 19 | If dough cracks or tears, brush the tear with water and apply a thin piece of dough to patch it. |
| 20 | It is better to patch dough than to reroll, because rolling will toughen it. |
| 21 | To transfer dough into the plate, place rolling pin just to one side of the center of the dough. |
| 22 | Lightly drape half of the dough over the rolling pin, rest dough across pie plate and unfold dough onto plate. |
| 23 | Fit dough into plate with fingertips or a small ball of dough. |
| 24 | Trim edge so that it extends 1/2 inch to 1 inch beyond the edge of the pie plate. |
| 25 | Fold edges of dough under. |
| 26 | Finish edges. |
| 27 | Blind-bake or fill and bake. |
Nutritional Information (per serving):
- Calories: 1474.8
- Fat: 104g
- Saturated Fat: 25.9g
- Cholesterol: 0mg
- Sodium: 585.8mg
- Carbohydrates: 119.2g
- Fiber: 4.2g
- Sugar: 0.4g
- Protein: 16.1g
This Flaky Pastry Crust recipe is a classic choice for any pie, offering a delicate, buttery flavor and a wonderfully tender texture that pairs perfectly with any filling. The steps are simple yet crucial for achieving that perfect, flaky crust that will leave your guests asking for seconds!
Starting with the right ingredients is key. You’ll need flour, salt, and shortening. The choice of shortening can affect the final texture of your crust, so follow the tips provided in the recipe to get the desired result.
Begin by sifting together the flour and salt into a bowl. Cutting the shortening into the flour mixture is where the magic happens. You want to achieve a texture that resembles coarse meal, then adding the ice water gradually, just enough to bring the dough together.
Remember, the key to a flaky crust is handling the dough as little as possible. Overworking the dough can lead to a tough crust, so use a light touch and minimal mixing. Once you’ve formed the dough into a ball, flatten it slightly and wrap it in plastic wrap. Chilling the dough allows the gluten to relax, resulting in a more tender crust.
When it’s time to roll out the dough, lightly flour your work surface and rolling pin. Roll the dough from the center outwards, turning it a quarter turn after each roll. This helps to keep the dough round and prevents sticking. Aim for a circle about 1/8 inch thick, with enough overhang to fit your pie plate.
Transferring the dough into the plate may seem tricky, but with a rolling pin and a gentle touch, you’ll have it done in no time. Once the dough is fitted into the plate, trim the edges and fold them under for a neat finish.
Whether you’re blind-baking the crust for a pre-baked pie or filling it with your favorite ingredients for a delicious baked pie, this Flaky Pastry Crust is sure to impress. Enjoy the rich, buttery flavor and the delightfully tender texture that this crust brings to your homemade pies! 🥧✨
