Pastry Crust

• Used as the base for fruit pies, providing a flaky and buttery layer that complements sweet fillings like apple, cherry, or peach.
• Perfect for savory quiches and tarts, offering a sturdy yet tender crust to hold creamy fillings like eggs, cheese, and vegetables.
• Ideal for making galettes, rustic free-form pastries that showcase seasonal fruits or vegetables.
• Used in creating pot pies, encasing hearty fillings like chicken, beef, or vegetables in a golden, flaky crust.
• Can be blind-baked to create a crisp shell for custard-based desserts like lemon tart or chocolate tart.
• Great for turnovers and hand pies, encasing fillings in a portable, flaky pastry shell.

• Provides a source of carbohydrates, which can offer quick energy for daily activities.
• Contains fats that contribute to satiety and help absorb fat-soluble vitamins.
• Can be enriched with whole-grain flours for added fiber and nutrients.
• Homemade versions allow control over ingredients, reducing trans fats and preservatives.
• Can be a base for nutrient-rich fillings like fruits and vegetables, enhancing overall meal quality.

To maintain the freshness of pastry crust, store it tightly wrapped in plastic wrap or an airtight container. If unbaked, refrigerate for up to 2 days or freeze for up to 3 months. Baked crusts should be cooled completely before storing at room temperature for up to 2 days, or frozen for longer storage. Always label and date your storage containers for easy tracking.