Pastry for Single-Crust Pie
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
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
Reviews
I hate making crust I've always bought pillsbury. Well I was making my chicken pot pie, looked in the fridge and no crust to be found so I looked on the site read the reviews. I will not be buying my crust anymore. Thank you for having this site and thanks to all the people who write a review.
This crust turned out beautifully! Easy to put together and roll out. I did start out with 4 tbsp. of water and then slowly added the 5th just as a precaution.
This is a great recipe. The dough comes together very easily just as it is and rolls out beautifully! This is large enough to fit a 10" pie easily easily.
This crust was a great basic and versatile crust. It rolled out nicely and tasted good with the recipe that I used. I used butter flavored crisco for extra flavor.
My entire family loved, even the picky ones
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.
perfect-easy-deliciousI used coconut oil and whole wheat flour and it was amazing
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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!!
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!!