Making a Single Crust Pastry is a simple yet essential skill for any aspiring baker. With just a few basic ingredients, you can create a flaky and delicious crust perfect for pies and quiches.
When making the pastry, consider swapping shortening for butter if you prefer a richer flavor. Always use ice-cold water, as it helps keep the dough tender. For those with gluten sensitivities, gluten-free flour can be a good alternative, but check for a brand that binds well for pastry.
Scones, Biscuits & Pastry
Single Crust Pastry Recipe
Ingredients
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 – 5 tablespoons ice cold water
Instructions
- Stir together 1 1/4 cups flour and 1/4 teaspoon salt in a bowl until well combined.
- Cut 1/3 cup shortening into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Sprinkle 1 tablespoon ice cold water over the flour mixture and gently stir with a fork to combine.
- Repeat the process of adding water, one tablespoon at a time, until the dough is moistened but not sticky.
- Form the dough into a ball, gently handling it to avoid overworking.
- On a floured surface, slightly flatten the dough with your hands. Then roll it out into a 12-inch circle, about 1/8 inch thick.
- Carefully place the dough into a pie tin, folding the edges under if necessary to create a 1/2-inch edge.
- Crimp the edge of the dough as desired, creating a decorative border.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: