Basic Short Crust Pastry Dough

"This recipe comes from Yankee magazine, a New England periodical. It is a good, almost foolproof, pie crust that can be used with just about any filling."
 
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Ready In:
30mins
Ingredients:
5
Yields:
1 2 crust pie
Serves:
12
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ingredients

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directions

  • Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
  • Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
  • Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
  • To Form 2 Crust Pie:.
  • Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
  • Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
  • Unfold and gently push dough into pan. Cover with plastic wrap.
  • Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
  • Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
  • Refrigerate crusts at least 1 hour or until needed.

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RECIPE SUBMITTED BY

I love to bake and cook new recipes. I also like to create my own recipes from scratch. Having a large family means I'm always looking for easy,inexpensive,and healthy meals to serve.
 
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