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Pastry for Double-Crust Pie

This is the recipe we use in the Test Kitchen when we test readers' pie recipes tat don't include a specific recipe for the pastry. —Janet Briggs
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    Pastry for double-crust pie (9 or 10 inches)


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


  • In a large 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. x 10-in. pie plate.
  • Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts
1 each: 260 calories, 16g fat (4g saturated fat), 0 cholesterol, 222mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Ronda
    Nov 25, 2020

    The dough came out just right. I used my food processor and added water a bIt at a time while pulsing. I stopped as soon as it formed a ball. Perfect!

  • Tink22
    Jul 10, 2015

    how long do I cook this thing? And at what temperature?

  • Francisca3032
    Dec 30, 2013

    This recipe is the one my mom and grandparents use and it comes out nice every time I use it.