Pie Pastry

Pie pastry in the pan
Photo: Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 1 pie crust
This is a basic pie pastry made with shortening or a combination of shortening and butter. 

What You'll Need

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup lard or vegetable shortening, or combination of shortening and butter, chilled
  • 3 tablespoons ice water

How to Make It

  1. Sift together the flour and salt; sift again. Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal. Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork.
  2. As soon as it is moist enough to gather into a ball, shape it into a flat disk and wrap in plastic wrap. Refrigerate for about 30 minutes.
  1. Handle the dough as little as possible. Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness. The pastry should be about 1 1/2 inches larger than the the pie plate. Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie. Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.
  2. If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350 F oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up. Return to the oven and bake 5 minutes longer. Place on a wire rack to cool, then fill as recipe directs.


More Pie Crust Recipes

All Butter Pie Pastry

Vanilla Pie Pastry

Cream Cheese Pie Pastry

Pie Pastry Basics