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Pastry for Pies and Tarts

Looking for a homemade pastry for pies and tart? Then check out this recipe that is ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 0
 

Ingredients

One-Crust Pie or Tart

1
cup all-purpose flour
1/2
teaspoon salt
1/3
cup shortening
2
to 4 tablespoons ice water

Two-Crust Pie or Tart

2
cups all-purpose flour
1
teaspoon salt
2/3
cup shortening
5
to 7 tablespoons ice water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix flour and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, while tossing and mixing lightly with fork; add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)
  • 2 For ONE-CRUST PIE or TART: Shape dough into 1 ball; flatten ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). If using pie plate, fold edge under to form a standing rim; flute edges. If using tart pan, trim pastry edges if necessary. • For BAKED SHELL (UNFILLED): Generously prick bottom and side of pastry with fork. Bake at 450°F 9 to 12 minutes or until lightly browned. Cool completely on wire rack. Continue as directed in recipe. • For FILLED PIE or TART: Fill and bake as directed in recipe.
  • 3 For TWO-CRUST PIE or TART: Shape dough into 2 balls; flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). Trim pastry even with pie plate or tart pan edge. Roll out remaining pastry; set aside. Continue as directed in recipe.
  • 1 In medium bowl, mix flour and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, while tossing and mixing lightly with fork; add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)
  • 2 For ONE-CRUST PIE or TART: Shape dough into 1 ball; flatten ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). If using pie plate, fold edge under to form a standing rim; flute edges. If using tart pan, trim pastry edges if necessary. • For BAKED SHELL (UNFILLED): Generously prick bottom and side of pastry with fork. Bake at 450°F 9 to 12 minutes or until lightly browned. Cool completely on wire rack. Continue as directed in recipe. • For FILLED PIE or TART: Fill and bake as directed in recipe.
  • 3 For TWO-CRUST PIE or TART: Shape dough into 2 balls; flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). Trim pastry even with pie plate or tart pan edge. Roll out remaining pastry; set aside. Continue as directed in recipe.

EXPERT TIPS

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Expert Tips

Cheese Pastry: For One-Crust pastry, add 1/4 to 1/2 cup shredded Cheddar or American cheese to flour. Omit salt. (For Two-Crust pastry, use 1/2 to 1 cup.) Whole Wheat Pastry: For One-Crust pastry, substitute up to 1/2 cup whole wheat flour for all-purpose flour. Additional water may be necessary. (For Two-Crust pastry, use up to 1 cup whole wheat flour.)

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: NO NUTRITION GIVEN
Calories
140
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
135mg
135%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.