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Classic Pie Pastry

 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


  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water


  • 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- 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 two portions 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

2 of 2

Classic Pie Pastry (continued)

Directions (continued)

  • out 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).
Nutritional 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.