Pastry for Classic Single-Crust Pie
If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try.
Total TimePrep/Total Time: 30 min.
Makes1 pastry shell (9 or 10 inches)
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. or 10-in pie plate.
- Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond the edge of plate; flute edges. Fill or bake shell according to recipe directions.
Nutrition Facts1 piece: 144 calories, 8g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.
Originally published as Pastry for Single-Crust Pie in Holiday & Celebrations Cookbook 2003
Dec 14, 2010
THIS WAS THE EASIEST RECIPE EVER. BEST PIE CRUST I'VE EVER MADE. I'VE ALWAYS FAILED AT MAKING PIE CRUST & HAVE BOUGHT THE PRE-MADE... NOT ANYMORE!!!
Jul 13, 2010
I've made this pie crust many times and it is delicious.