Easy Pie Pastry
This is my family's favourite go-to pastry recipe. It's unsweetened, flaky, delicious and simple to make; the perfect base to every sweet or savoury pie. This recipe makes enough pastry for about 2-3 pies.
Ingredients
- 5 c. all-purpose flour
- generous pinch of salt
- 2 c. shortening, lard or butter (one type, don't mix different kinds)
- 2 c. cold water very cold - many recipes call for ice water
Instructions
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In a large mixing bowl, combine the flour and salt. Cut in the shortening until it resembles pea-sized pieces, as shown in the picture below:
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Using a fork, make a little well in the side of the pastry and pour in the water. Use the fork to blend the flour mixture and water together, until it comes together in a soft, shaggy dough (DO NOT OVER MIX*).
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Cover with plastic if you plan to use the pastry right away, or wrap it up (ziplock bags are awesome) and put in the fridge or freezer for later use. If you aren't planning to freeze it, you will want to use the pastry within 2 days of making it.
Recipe Notes
Do not over-work the dough:
Mixing it too much will cause the little bits of shortening to blend evenly into the dough, making the pastry less flaky and more doughy. The idea is that you want to keep those little fat pockets intact throughout the dough - this way, when you roll them out, they separate the dough into layers and then bake the pastry into crisp, delicious flakiness.