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Pie Pastry

User Rating 3.5 Star Rating (4 Reviews)


Pie pastry in the pan
Photo: Diana Rattray
This is a basic pie pastry made with shortening or a combination of shortening and butter. 


  • 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


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.

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.

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.

If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350° 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.

See Also


More Pie Crust Recipes

All Butter Pie Pastry

Vanilla Pie Pastry

Cream Cheese Pie Pastry

Pie Pastry Basics

User Reviews

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 5 out of 5
Loved it!, Member 159357258

Great and loved! and I have already used it 2 time.

2 out of 4 people found this helpful.

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