Classic Pumpkin Pie

Apple Pie Pastries

Sugar Cream Pie

Classic Butter Pie Crust

Old-Fashioned Custard Pie

Cream Puff Pie

Basic Pastry Mix

Old-Fashioned Whoopie Pies

Pastry for Single-Crust Pie

Traditional Pumpkin Pie

Traditional Shepherd's Pie

Old-Fashioned Coconut Cream Pie

Old-Fashioned Chocolaty Pie

Classic Sweet Potato Pie

Old-Fashioned Strawberry Pie

Home Dishes & Beverages Pies Pie Crust Recipes

Classic Pie Pastry

Name: Classic Pie Pastry
Prep time: 15 min
Total time: 15 min
Yield: 1 pastry for a single- or double-crust pie (9 or 10 inches).
Ingredients: INGREDIENTS FOR SINGLE-CRUST PIE; 1-1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/3 cup shortening; 4 to 5 tablespoons cold water; INGREDIENTS FOR DOUBLE-CRUST PIE; 2 cups all-purpose flour; 3/4 teaspoon salt; 2/3 cup shortening; 6 to 7 tablespoons cold water

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

1 pastry for a single- or double-crust pie (9 or 10 inches)

Updated: Jun. 02, 2023

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.

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
INGREDIENTS FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Directions

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 dough on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Fill or bake according to recipe directions.
For a double crust, divide dough into 2 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 to pie plate. Trim crust even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts

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

Classic Pie Pastry

Ingredients

Directions

Nutrition Facts

More from Taste of Home