Back to Pastry for Classic Double-Crust Pie

Print Options


Card Sizes


Pastry for Classic Double-Crust Pie Recipe

You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Add your family's favorite filling for a tantalizing treat.—Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


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


  • 1. In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  • 2. Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Yield: pastry for double-crust pie (9 or 10 inches).

Nutritional Facts

1 slice: 260 calories, 16g fat (4g saturated fat), 0mg cholesterol, 222mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein .

Reviews for Pastry for Classic Double-Crust Pie

Sort By :
Reviewed Jun. 15, 2009

"Instead of using water, try substituting orange juice. Makes the pie crust flakier in my opinion.


Kari Wilson
Reviewed Feb. 9, 2009

"This recipe is using shortening instead of butter."

Reviewed May. 8, 2008

"I printed out this recipe. I don't see any 6-7 tsp. butter, just 6-7 T. cold water to mix in to form the dough."

Reviewed May. 8, 2008

"what was the 6 to 7 Tsp of butter for? It was not included in the directions."

Loading Image