This recipe is adapted from “A Cook’s Tour of Athens” published in 1963. This is a basic pastry that is not difficult or time-consuming and can be used for any type of pie or savory dish that calls for a standard pastry. Although it is very convenient to buy a pre-made pastry, making it from scratch changes it from being an easily forgotten pie-filling carrier to one of the best parts and adds a noticeable “homemade” quality. If you have never made pastry before, give this recipe a try the next time and let me know if you notice the difference!
Ingredients for 2 single layer pies/one double layer pie
- 2 cups all-purpose flour
- 1 teaspoon salt
- 8 tablespoons Crisco
- 4 tablespoons butter
- 5-1/2 tablespoons ice water
- 1/4 cup sifted all-purpose flour
- Add salt and 2 cups of flour and sift into bowl.
- Cut the Crisco and butter into flour until a loose dough starts to form.
- Slowly stir ice water into the remaining 1/4 cup flour and mix until smooth.
- Add to shortening mixture and stir with a spatula until well blended and dough can be easily formed into a ball with the hands.
- Divide into two balls, wrap in wax paper, and chill for 1/2 hour in the refrigerator.
- Roll out pastry on lightly-floured board or counter top.
When you add the flour-water mixture to the dry ingredients, mix for several minutes before making any adjustments. You may have to add more ice-water to get the mixture to come together. When you are rolling out the dough, make sure to flour the work surface and the rolling pin so it does not stick. If the pastry becomes sticky as you are rolling out, do not be afraid to add more flour. A rip or tear is not a big deal, it is easy to form the pastry back into a ball and start over. Just make sure it does not become too warm in this process; you do not want the butter to melt out of the mixture. Just place it back in the refrigerator to cool if needed. If you try this recipe, I would love to hear about it in the comments below, and don’t forget to share and subscribe! Enjoy!