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

Pastry for Single-Crust Pie Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6-8 servings


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

Nutritional Facts

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


  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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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."

Reviewed Jul. 23, 2014

"My entire family loved, even the picky ones"

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."

Reviewed Oct. 24, 2013


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

Reviewed Aug. 25, 2013

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

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