How to Make Pastry Dough for a Single Crust Pie

Pastry dough for a single crust is a fundamental recipe in baking, forming the base of many classic desserts such as fruit pies, custard pies, and savory tarts. This type of dough is prized for its flaky, tender texture and rich buttery flavor, which comes from properly incorporating cold fat into the flour. When made correctly, the dough bakes into delicate layers that are crisp on the outside yet soft enough to hold fillings without becoming soggy. Using simple ingredients like flour, butter, salt, and cold water, single-crust pastry dough proves that excellent results do not require complicated methods. Keeping the ingredients cold and handling the dough gently are key techniques that help prevent toughness and ensure a light, flaky finish.

Beyond its simplicity, pastry dough for a single crust is valued for its versatility and reliability in the kitchen. It can be used for sweet or savory recipes, making it a practical choice for both everyday baking and special occasions. Once prepared, the dough can be rolled out, shaped, and pre-baked or filled and baked depending on the recipe. It also stores well, allowing bakers to prepare it in advance and save time on busy days. Mastering single-crust pastry dough builds confidence and opens the door to countless pie variations, from classic apple and pumpkin to rich chocolate or creamy custard fillings. With proper technique and quality ingredients, this simple dough becomes the foundation of consistently delicious baked creations.

Pastry Dough for Single Crust Recipe by Best Ever Desserts
Ingredients: serve 8
1 cup all purpose flour
1 tablespoon confectioners sugar
½ teaspoon salt
3 tablespoon canola oil
1 tablespoon cold unsalted butter, cut into pieces
1 teaspoon apple cider vinegar
About 4 tablespoons ice water

Procedures:
Combine the flour, confectioners sugar, and salt in a medium bowl, with a pastry blender or 2 knives use scissor fashion, cut in the oil and butter until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Gradually add the flour mixture, tossing lightly with a fork until the pastry is just moist enough to hold together.

Shape the dough into a disk. Wrap in plastic wrap and refrigerate until chilled, at least 30 minutes or up to 1 day.

PASTRY DOUGH FOR DOUBLE CRUST:
Double the ingredients for the pastry dough for single crest; proceed as directed through step 1. Divide the dough in half. Shape each piece of dough into a disk. Wrap each disk in plastic wrap and refrigerate until chilled, at least 30 minutes or up to 1 day.

FOOD PROCESSOR MEHTOD(for single and double crust)
Put the flour, confectioners sugar, and salt in a food processor; pulse until blended. Add the oil and butter; pulse until the mixture resembles coarse crumbs. Combine the water and vinegar in a small bowl. Pour through the feed tube. Pulsing just until a dough forms. Proceed as directed. end.