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Pastry Crust Mix

 Pastry Crust Mix
You can turn out a finished pie crust in a matter of minutes using this Basic Pastry Mix. With several flavors of crust to choose from, you're sure to find one that's a hit at your house!—Katie Koziolek, Hartland, Minnesota
6 ServingsPrep/Total Time: 15 min.

Ingredients

  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2-1/3 cups shortening

Directions

  • In a large bowl, combine flour and salt. Cut in half of the
  • shortening until the mixture resembles coarse crumbs. Cut in
  • remaining shortening. Place in an airtight container and store in
  • the refrigerator for up to 6 weeks. Yield: 8 cups.
  • For Double Crust: Place 2 to 2-3/4 cups Basic Pastry Mix in a medium
  • bowl. With a fork, gently mix in 4 to 6 tablespoons cold water to
  • moisten dry ingredients. Form into a ball. For ease of handling,
  • wrap and chill until ready use. Divide dough in half so that one
  • ball is slightly larger than the other. Roll out larger ball to fit
  • a 9-in. to 10-in. pie plate. Trim pastry even with edge. Fill crust
  • with desired 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: pastry for double-crust
  • pie (9 or 10 in.)
  • For single crust: Place 1-1/4 to 1-3/4 cups Basic Pastry Mix in a
  • large bowl. Gradually add 2 to 4 tablespoons cold water, tossing
  • with a fork until dough forms a ball. Cover and refrigerate for 30
  • minutes if desired. Roll out pastry to fit a 9-in. to 10-in. pie
  • plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond

2 of 2

Pastry Crust Mix (continued)

Directions (continued)

  • edge of pie plate; flute edges. Fill or bake shell according to
  • recipe directions. Or bake without filling at 400° for 10
  • minutes or until the pastry is light golden brown. Yield: Pastry for
  • single-crust pie (9 or 10 in.)
  • Spicy Pastry: Prepare as directed above for a single-crust pie,
  • except mix 1-1/2 cups Basic Pastry Mix with 1 teaspoon pumpkin pie
  • spice. Add 1 tablespoon light molasses and 1 to 3 tablespoons cold
  • water until dough forms a ball. Yield: pastry for single-crust pie
  • (9 or 10 in.)
  • Chocolate Pastry: Prepare as directed above for a single-crust pie,
  • except mix 1-1/2 cups Basic Pastry Mix with 2 tablespoons chocolate
  • drink mix. Add 2 to 3 tablespoons cold water until dough forms a
  • ball. Yield: Pastry for single-crust pie (9 or 10 in.).
  • Basic Pastry Mix may be used to prepare the following recipes (also
  • found in Recipe Finder): To Make Pie Pastry, Spicy Pastry and
  • Chocolate Pastry. Yield: 8 cups.