Pastry for Single-Crust Pie Recipe

4.5 11 10
Pastry for Single-Crust Pie Recipe
Pastry for Single-Crust Pie Recipe photo by Taste of Home
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Pastry for Single-Crust Pie Recipe

Read Reviews
4.5 11 10
Publisher Photo
This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. —Janet Briggs
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

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

Directions

In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate.
Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Yield: 1 pastry shell (9 or 10 inches).
Originally published as Pastry for Single-Crust Pie in Country Woman May/June 1998, p40

Nutritional Facts

1 each: 144 calories, 8g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  1. In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate.
  2. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Yield: 1 pastry shell (9 or 10 inches).
Originally published as Pastry for Single-Crust Pie in Country Woman May/June 1998, p40

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Reviews forPastry for Single-Crust Pie

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Barbnc1 User ID: 8611691 237330
Reviewed Nov. 14, 2015

"Have been searching for a pie crust recipe for chicken pot pie. Oven temp and time would really help new bakers."

MY REVIEW
TheCouver User ID: 7900765 23902
Reviewed Jul. 23, 2014

"My entire family loved, even the picky ones"

MY REVIEW
Joscy User ID: 2694585 46898
Reviewed May. 10, 2014

"This pie crust is the **ONLY ONE** I use. Would recommend baking at 425 degreesfor 8-9 minutes, depending on your oven. Excellent results every time!! making Farm Journal's Lemon meringue pie later today once crust has had time to cool."

MY REVIEW
sir.IVcook User ID: 7456999 46897
Reviewed Oct. 24, 2013

"perfect-easy-delicious

I used coconut oil and whole wheat flour and it was amazing"

MY REVIEW
Joannie47 User ID: 7385549 47830
Reviewed Aug. 25, 2013

"There is no oven temperature or length of time to bake this pie."

MY REVIEW
homemaker27 User ID: 6063773 52722
Reviewed Nov. 24, 2012

"i just tried this recipe for the 1st time exactly as directed and it turned out wonderful. will let u know how it tastes :) i used it for the "Honey Pumpkin pie" from taste of home :) (i have made alot of pies and this crust turned out better than any i have ever tried :) i am beyond impressed!!"

MY REVIEW
homemaker27 User ID: 6063773 17532
Reviewed Nov. 24, 2012

"i just tried this recipe for the 1st time exactly as directed and it turned out wonderful. will let u know how it tastes :) i used it for the "Honey Pumpkin pie" from taste of home :) (i have made alot of pies and this crust turned out better than any i have ever tried :) i am beyond impressed!!"

MY REVIEW
pjpete User ID: 3727244 47829
Reviewed Nov. 30, 2010

"This was great. I had no shortening on hand so used frozen butter. It worked out good."

MY REVIEW
ksalemme@gmail.com User ID: 2109582 23900
Reviewed Nov. 1, 2009

"quick and easy basic pie crust."

MY REVIEW
jgfan User ID: 48477 22214
Reviewed Aug. 11, 2009

"[quote user="mother of the bride in july"] Do you have to use shortening? Can you use butter instead?

[/quote]
Shortening is needed to make the crust flaky. I don't think all butter would turn out very good."

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