Classic Pastry Crust
This homemade pastry recipe can be substituted in any recipe that calls for packaged refrigerated pie crust.
- For Single-Crust Pie or Tart
- 1 1/4 cups (300 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 1/4 cup (50 mL) solid vegetable shortening
- 3 tbsp (45 mL) cold butter
- 2-4 tbsp (30-60 mL) ice-cold water
- For Double-Crust Pie
- 2 1/2 cups (625 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) solid vegetable shortening
- 6 tbsp (90 mL) cold butter
- 5-7 tbsp (75-105 mL) ice-cold water
Combine flour and salt in large bowl; mix well. Cut shortening and butter into flour mixture using Pastry Blender until shortening and butter resemble the size of small peas. Sprinkle 1 tbsp (15 mL) water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball.
Gather pastry into a ball; flatten to 1/2-in. (1-cm) thickness. Cover; refrigerate dough 30 minutes. (For Double-Crust Pie, divide dough in half before flattening and refrigerating.)
Place dough on center of lightly floured Pastry Mat. Roll out to desired size and use as desired.
- 8 servings
Nutrients per serving:
Calories 160, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 10 mg, Carbohydrate 14 g, Protein 2 g, Sodium 105 mg, Fiber 0 g
Be sure to use ice-cold water, which contributes to a flaky crust, when preparing homemade pie crust. Add an ice cube to the water and remove it just before adding the water to the flour and shortening mixture.
Once the water has been added, toss the mixture with a fork just until the dough begins to hold together. Overworking the dough will make it tough.