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Basic Pie Pastry

 Basic Pie Pastry
This pastry is so easy! Try it anywhere you'd use a regular or deep dish pie crust. The savings will add up quickly!—Susan Westerfield, Albuquerque, New Mexico
16 ServingsPrep: 20 min. + chilling


  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup plus 3 tablespoons shortening
  • 6 to 7 tablespoons lemon-lime soda, chilled


  • In a food processor, combine flour and salt. Add shortening; cover
  • and pulse until mixture resembles coarse crumbs. While processing,
  • gradually add soda until dough forms a ball. Cover and refrigerate
  • for 1 hour or until easy to handle.
  • For two single crust pies, on a lightly floured surface, roll out
  • half of the pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • Repeat with remaining pastry. Fill or bake according to recipe
  • directions.
  • For a double crust pie, divide dough in half so that one portion is
  • slightly larger than the other. On a lightly floured surface, roll
  • out larger portion to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1 in. beyond edge of plate. Add filling.
  • Roll out remaining pastry to fit top of pie; place over filling.
  • Trim, seal and flute edges. Cut slits in pastry. Bake according to
  • recipe directions. Yield: 2 pastry shells.

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Basic Pie Pastry (continued)

Editor’s Note: To make without a food processor, in a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add soda, tossing with a fork until dough forms a ball. Proceed as directed.
Nutritional Facts: 1/8 of a single crust equals 169 calories, 11 g fat (3 g saturated fat), 0 cholesterol, 112 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.