You cannot make a better pastry crust than this one. For a light, flaky, buttery flavour, omit the shortening and use the 14 tablespoons of butter called for in this recipe. All of your fruit and custard tarts and pies will taste great with this pastry crust. I also use it to make pot pies and empanadas.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 2 9-inch tart crusts |
Ingredients
- 2 ¼ cups sifted all-purpose flour, or more as needed
- ¼ teaspoon salt
- 14 tablespoons butter
- ¼ cup chilled water, or more as needed
Instructions
- Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
- Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
- Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 108 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make, rolled out nicely. Still in the oven, but it looks good.
Very easy and a simple recipe. I docked (maybe a bit too much) the surface and the sides to avoid puffing and uneven cooking. I did not change a thing. Thank you for the recipe.