Print Options

Back to Classic Pie Pastry >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Classic Pie Pastry

Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.

6-8 ServingsPrep: 15 min. + chilling

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Directions

In a small bowl, combine flour and salt; cut in shortening until
mixture is crumbly. Gradually add water, tossing with a fork until a
ball forms. Cover and refrigerate for 30 minutes or until easy to
handle.
For a single crust, roll out pastry on a lightly floured surface to
fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim
pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake
shell according to recipe directions.
For a double crust, divide dough in half so one ball is slightly
larger than the other. Roll out larger ball on a lightly floured
surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie
plate. Trim pastry even with edge of plate. Add filling. Roll out

2 of 2

Classic Pie Pastry (continued)

Directions (continued)

remaining pastry to fit top of pie; place over filling. Trim, seal
and flute edges. Cut slits in top. Bake according to recipe
directions. Yield: 1 pastry for a single- or double-crust pie (9 or
10 inches).

Nutrition Facts: 1 cooked pie pastry equals 144 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.