Flaky Pastry Crust (Single) Recipe

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Flaky Pastry Crust (Single)
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Ingredients
4
Count
Nutrition
525
Calories
Total time
20
Minutes
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Ingredients:

  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 3 tbsp ice water

Directions:

  1. Shortening may be: All lard: Most tender and flaky crust All vegetable shortening: Next most tender and flaky Combination of butter and veg.
  2. 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.
  3. Sift flour and salt together; place in a medium bowl.
  4. Divide the shortening in half.
  5. 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.
  6. Then cut in the remaining shortening until the mixture resembles small peas.
  7. Sprinkle ice water over the mixture; toss with a fork to moisten dough evenly.
  8. Use as few strokes as possible and the minimum amount of water needed.
  9. Gently press dough into a ball.
  10. Flatten ball slightly with a few strokes with the side of your hand.
  11. Wrap dough in plastic wrap.
  12. Refrigerate for at least one hour or up to two or three days.
  13. May be frozen for one month.
  14. To roll the dough out: Remove dough from refrigerator and allow to soften slightly before rolling.
  15. Place dough on a lightly floured surface.
  16. Sprinkle a little flour on top of dough or rub some flour on the rolling pin.
  17. 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.
  18. Lift dough and give a quarter turn after each rolling, re-flouring surfaces as necessary to prevent sticking and tearing.
  19. Cupping hands slightly, reshape dough into a circle.
  20. If dough cracks or tears, brush the tear with watre and apply a thin piece of dough to patch it.
  21. It is better to patch dough the to reroll, because rolling will toughen it.
  22. To transfer dough into the plate, place rolling pin just to one side of the center of the dough.
  23. Lightly drape half of the dough over the rolling pin, rest dough across pie plate and unfold dough onto plate.
  24. Fit dough into plate with fingertips or a small ball of dough.
  25. Trim edge so that it extents 1/2 inch to 1 inch beyond the edge of the pie plate.
  26. Fold edges of dough under.
  27. Finish edges.
  28. Blind-bake or fill and bake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 525.49 Kcal (2200 kJ)
Calories from fat 317.13 Kcal
% Daily Value*
Total Fat 35.24g 54%
Cholesterol 0.22mg 0%
Sodium 1194.63mg 50%
Potassium 113.58mg 2%
Total Carbs 47.14g 16%
Sugars 0.33g 1%
Dietary Fiber 5.29g 21%
Protein 6.14g 12%
Vitamin C 0.1mg 0%
Iron 3.1mg 17%
Calcium 152.5mg 15%
Amount Per 100 g
Calories 473.26 Kcal (1981 kJ)
Calories from fat 285.61 Kcal
% Daily Value*
Total Fat 31.73g 54%
Cholesterol 0.2mg 0%
Sodium 1075.88mg 50%
Potassium 102.29mg 2%
Total Carbs 42.45g 16%
Sugars 0.3g 1%
Dietary Fiber 4.76g 21%
Protein 5.53g 12%
Vitamin C 0.1mg 0%
Iron 2.8mg 17%
Calcium 137.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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