Basic Pastry

Four ingredients, one bowl, one crust. This is the simple shortening pastry that cooking school students learn first and grandmothers never abandon. It comes together in ten minutes and gives you a sturdy, flaky shell for any pie filling.

Shortening (vegetable-based, like Crisco) is the classic American choice and gives you a reliably flaky, tender crust. Butter has more flavor but tends to melt and slide in warm kitchens; shortening holds its shape better. Some bakers use half-and-half for the best of both.

Cutting the shortening into the flour until it “resembles coarse meal” is the critical visual. Use a pastry cutter, two knives, or your fingertips working fast. Those pea-sized pieces of fat are what create flaky layers as the crust bakes.

Cold water, one tablespoon at a time, is the secret. Too much water makes tough dough; too little and it crumbles. Stop the moment the dough comes together when pressed. It should not be wet or sticky.

Chilling the dough for at least 30 minutes is a must. Cold dough rolls easier, shrinks less in the oven, and produces flakier layers. Rushing this step gives you tough, dense crust.

Roll to ⅛ inch thickness on a lightly floured surface, lift into the pie plate, and fold the edges under so they sit on the rim. Flute between thumb and forefinger for that classic scalloped look.

Kitchen Tips

• Everything should be cold: flour, shortening, water, hands if possible. Cold equals flaky.
• Prick the bottom and sides generously with a fork before blind baking. Those steam vents prevent bubbling and shrinking.
• For a blind-baked shell, line with parchment and fill with pie weights or dried beans, bake 10 minutes, then remove weights and bake 2 to 3 more minutes until golden.
• Double the recipe for a two-crust pie. Divide the dough in half before chilling so each piece rolls easier.

Variations

• Substitute half the shortening with cold butter for more flavor and traditional richness.
• Add a teaspoon of sugar for sweet dessert pies, or skip for savory quiches and pot pies.
• Swap 2 tablespoons of the water for vodka. The alcohol evaporates during baking and creates an especially tender crust.