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Pie Crust Pastry

Recipe by: Craig
Prep Time: 15 min
Cook Time: NA
Serving Size: Single Pie Crust

Tools: Pie Pan, Rolling Pin,


  • 1 Cup Flour
  • ½ Teaspoon Salt
  • 1/3 Cup plus 1 Tablespoon Shortening
  • 3 to 4 Tablespoons Cold Water
  • It is not necessary to chill this mixture before rolling to get a flaky crust

Stove Steps:

  1. Mix flour and salt
  2. Cut in shortening with pastry cutter until blended uniformly into small clumps
  3. Sprinkle with cold water mixing with pastry cutter until mixture is moistened
  4. Gather pastry into a flat, round disk and place on a floured surface
  5. Place a small amount of flour on top of disk to prevent sticking
  6. Roll into circle about 1 ½” larger than pie pan
  7. Place in pie pan either by folding or by flipping your floured surface
  8. Do not stretch the pastry or it will shrink when baked
  9. Roll excess under edge and flute as desired
  10. Bake crust for 8 to 10 minutes at 475° F until golden brown before adding fillings for cold pies
  11. For hot pie fillings, bake with pie assembled

For two crust pie, double ingredient volumes

  1. Separate pastry into two equal volumes
  2. Roll each out as described above
  3. Fold second crust into fourths, slit so steam can escape
  4. Unfold top pastry over filling fold and roll top edge under lower crust
  5. Bake as directed for the pie filling

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