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Pastry Crust


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  • Crust:
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold shortening
  • 1 tbs cold butter, cut up
  • 2-4 tbs ice water
  • Crusts:
  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 cup cold shortening
  • 3 tbs cold butter, cut up
  • 5-7 tbs ice water


Servings 1


Step 1

1. Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and butter. Pulse 3 to 4 times, 2 to 3 seconds each time, or until mixture pulls away from sides of bowl and dry ingredients are moistened. Add additional water if necessary.

2. On a lightly floured surface, shape into a ball (2 balls for 2-crust pie). Roll each ball into a circle 2" larger than inverted pie plate. Fit into pie plate. Proceed as directed in pie recipe.

3. To bake single crust shell, flute edges of crust. Prick shell thoroughly with fork. Bake at 425F for 9 to 12 minutes, or until light golden brown. To bake 2-Crust pie, follow directions in pie recipe.


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