Ingredients for Aunt Nancy's Flaky Pastry Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- Shortening
- ½ cup ice water
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How to Make Aunt Nancy's Flaky Pastry Crust
- Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or two knives, until the mixture resembles coarse crumbs.
- Gradually add ½ cup ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form into two discs. Wrap each disc in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to an 8-inch pie plate.
- Add your favorite pie filling.
- Roll out the second disc of dough into an 11-inch circle. You can either place it over the filling or cut it into strips for a lattice top.
- Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake according to your pie filling recipe's instructions. For a pre-baked crust, bake at 400°F (200°C) for 10-12 minutes, or until lightly golden.
- Let cool completely before filling (if using a pre-baked crust).
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
3g
Fat
204g
Carbs
71g
