Pastry for 9 Inch One Crust Pie

Every American baker has a version of this single-crust pie pastry tucked away. Just three ingredients beyond the salt: flour, shortening (or lard), and ice-cold water. The proportions are forgiving, the technique is repeatable, and the result is a tender shell with enough flake to satisfy without falling apart under a wet filling.

The success comes down to two ratios. First, the fat-to-flour ratio is fixed at one part fat to three parts flour by volume; this is the sweet spot where the dough gets enough fat for flakiness without losing structure. Second, the water-to-flour ratio is variable: three tablespoons usually does it, but humidity and flour brand can shift the number. Watch for the side-of-bowl cleaning sign rather than measuring exactly. The fold-into-quarters move for transferring the rolled crust is what prevents tears; flat-handling a full circle of thin pastry to a 9-inch plate is how rips happen.

Pro Tips

• The dough should feel cool to the touch all the way through. Warm dough has lost its layered structure before it ever sees the oven.
• A pastry blender works better than two knives. Hands work best of all if your kitchen is cool, but warm hands melt the fat.
• Press fork tines into the edge instead of fluting if you want a more rustic look without practicing the pinch.
• Wrap and freeze any leftover dough scraps. They make excellent jam-filled hand pies later in the week.

Variations

• Replace the shortening with 3 ounces of cold cream cheese for a tangier, even flakier crust.
• Add a tablespoon of sugar and a half teaspoon of cinnamon for a sweet, fragrant crust under apple or pumpkin pie.
• Use whole wheat flour for half the white flour for a nuttier shell that pairs well with autumn fillings.