Perfectly Flaky All-Butter Pastry Crust
This Perfectly Flaky All-Butter Pastry Crust recipe is a delightful tribute to family baking traditions, reminiscent of Aunt Nancy's cherished pie crust. Crafted with simple ingredients, this crust will elevate your dessert game. Its flaky, tender texture makes it the ideal base for both sweet and savory fillings. Perfect for pies, tarts, and quiches, this versatile crust is sure to become a staple in your kitchen. Bake it until golden brown for a delectable treat that brings warmth and comfort to any gathering.
1
Servings
180
Calories
4
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (measured)
salt
1 teaspoon (fine)
shortening
3/4 cup plus 2 teaspoons (solid vegetable or lard)
cold water
1/3 cup (measured)
Instructions
1
In a large mixing bowl, combine the flour and salt. Mix well to evenly distribute the salt throughout the flour.
2
Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles coarse crumbs, with pea-sized pieces remaining for optimal flakiness.
3
Gradually add cold water, one tablespoon at a time, mixing gently with a fork after each addition until the dough begins to come together. The dough should hold its shape without being sticky. If necessary, adjust with more flour or water.
4
Gather the dough into a ball, divide it into two equal portions. Flatten each ball into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes for easier rolling.
5
On a lightly floured surface, roll out one disk into a circle large enough to fit your pie pan. Transfer it to the pan, pressing it gently into place.
6
For a double-crust pie, fill with your favorite filling and roll out the second disk to cover it. Seal the edges by crimping together or using a fork. Cut slits for steam to escape.
7
For single crust pies, repeat the rolling and fitting process for both disks, filling as desired before baking.
8
To pre-bake the crusts for use with no-bake fillings, place each crust in a pie pan and bake at 400°F (200°C) for approximately 10 minutes or until golden brown. Allow to cool before adding filling.
Nutrition Information
12g
Fat
14.5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind this pastry crust recipe?
This recipe is a tribute to family baking traditions and is reminiscent of the cherished pie crust made by Aunt Nancy.
Is this crust suitable for both sweet and savory dishes?
Yes, its versatile texture makes it an ideal base for sweet pies and tarts as well as savory quiches.
What are the primary ingredients needed?
You will need all-purpose flour, salt, shortening (solid vegetable or lard), and cold water.
How much flour is required for this recipe?
The recipe calls for 2 1/4 cups of measured all-purpose flour.
What kind of shortening should I use?
You can use either solid vegetable shortening or lard for this crust.
How much shortening do I need?
The recipe requires 3/4 cup plus 2 teaspoons of shortening.
What is the first step in preparing the dough?
In a large mixing bowl, combine the flour and salt, mixing well to distribute the salt evenly.
How do I cut the shortening into the flour?
Use a pastry blender or two knives to cut the shortening into the flour mixture.
What size should the shortening pieces be for optimal flakiness?
The mixture should resemble coarse crumbs with pea-sized pieces remaining.
How should I add the cold water?
Gradually add the 1/3 cup of cold water one tablespoon at a time.
How do I mix the water into the dough?
Mix gently with a fork after each tablespoon of water is added until the dough begins to come together.
What should the dough texture be like?
The dough should hold its shape without being sticky.
What if my dough is too sticky or too dry?
If necessary, you can adjust the consistency by adding small amounts of more flour or water.
How should I divide the dough?
Gather the dough into a ball and divide it into two equal portions.
How do I prepare the dough for refrigeration?
Flatten each dough ball into a disk and wrap them in plastic wrap.
How long does the dough need to chill?
Refrigerate the dough for at least 30 minutes to make rolling easier.
How do I roll out the dough?
Roll out one disk on a lightly floured surface into a circle large enough to fit your pie pan.
How do I transfer the dough to the pan?
Gently press the rolled-out dough into the pie pan after transferring it.
How do I prepare a double-crust pie?
Fill the bottom crust with your filling, roll out the second disk to cover it, and seal the edges.
How can I seal and decorate the edges of the pie?
You can seal the edges by crimping them together with your fingers or by using a fork.
Why should I cut slits in the top crust?
Slits should be cut into the top crust to allow steam to escape during the baking process.
How do I handle a single-crust pie?
For single-crust pies, repeat the rolling and fitting process for both disks and fill as desired.
What is the temperature for pre-baking the crust?
Pre-bake the crust at 400°F (200°C).
How long should I pre-bake the crust for no-bake fillings?
Bake the crust for approximately 10 minutes or until it is golden brown.
What should I do after pre-baking the crust?
Allow the crust to cool completely before adding any no-bake fillings.
What are the nutritional facts for one serving?
One serving contains 180 calories, 12g of fat, 14.5g of carbohydrates, and 2g of protein.
How many ingredients are in this recipe?
There are 4 main ingredients: flour, salt, shortening, and water.
What is the target color of the finished crust?
The crust should be baked until it is a delectable golden brown.
Is there any sugar in this crust recipe?
No, there is no sugar listed in the ingredients for this specific pastry crust.
What tools are recommended for mixing?
A large mixing bowl, a pastry blender (or two knives), and a fork are the primary tools used.