Ingredients
1 ¼ cups all-purpose flour Forms the base for a flaky structure.
¼ teaspoon salt Enhances the overall flavor balance.
⅓ cup shortening Can be substituted with unsalted butter, margarine, or coconut oil for added richness.
4 to 5 tablespoons cold water Helps bind the ingredients without overmixing.
Instructions
1-First, mix the flour and salt in a medium bowl until they are evenly combined.
2-Next, cut in the shortening using a pastry blender or fork until the mixture looks like pea-sized crumbs, which is crucial for that light, flaky result.
3-Then, gradually add cold water, one tablespoon at a time, and gently toss with a fork until the dough is just moistened but not overmixed to avoid toughness.
4-Once the dough forms a ball, roll it out on a floured surface, turning and flouring as needed to reach the desired size.
5-For cream pies, blind baking is recommended to keep the crust crisp simply bake it at 375°F for about 15 minutes with weights.
6-After preparing, you can wrap and refrigerate the dough for up to 3 days or freeze it for longer storage, thawing overnight as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Use cold ingredients for flakier texture.
⚠️ Avoid overmixing to prevent tough crust.
💧 Add water gradually to get the right dough consistency.
✨ Optional: Add cinnamon, sugar, lemon zest, vanilla, almond extract, or herbs to complement the filling.
🧊 Wrap and refrigerate dough for up to 3 days or freeze for longer storage. Thaw overnight before use.
- Prep Time: 5 minutes
- Category: Baking
- Method: Mixing, Rolling, Blind Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 147 kcal
- Sugar: 1 g
- Sodium: 73 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg