pastry for single crust 9-inch pie
Primarily a source of carbohydrates from wheat flour; nutritional content varies based on fat type and quantity used. A typical single-crust pie pastry contains approximately 800-1000 calories per crust.
About
A pastry dough composed of wheat flour, fat (butter, lard, or shortening), cold water, and salt, mixed and chilled to create a flaky, tender crust for a single-crust 9-inch pie. The dough is formed by cutting cold fat into flour to create small pockets that produce layers and flakiness when baked. Typically made with approximately 1¼ to 1½ cups flour, 4-6 tablespoons of fat, ¼ teaspoon salt, and 3-4 tablespoons ice water. The dough is rolled thin, fitted into a 9-inch pie pan, and may be pre-baked (blind baked) or filled and baked together depending on the recipe. The resulting crust develops a golden-brown exterior with a crisp, tender crumb structure.
Culinary Uses
Single-crust pie pastry serves as the foundation for cream pies, custard pies, fruit pies with crumb toppings, and savory meat pies. It is rolled out and fitted into a standard 9-inch pie pan, then either blind-baked before filling (for custard and cream fillings) or filled raw and baked together (for fruit pies). The dough is handled minimally and kept cold throughout preparation to prevent gluten development and ensure flakiness. It pairs with both sweet and savory fillings and benefits from traditional enhancements such as a light egg wash for browning or a sprinkle of sugar for sweetness.