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Pastry for Classic Double-Crust Pie

You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Add your family's favorite filling for a tantalizing treat.—Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    pastry for double-crust pie (9 or 10 inches)


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water


  • In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
  • Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts
1 slice: 260 calories, 16g fat (4g saturated fat), 0 cholesterol, 222mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • mele_77
    Nov 15, 2012

    No comment left

  • bgrimes
    Jun 15, 2009

    Instead of using water, try substituting orange juice. Makes the pie crust flakier in my opinion.bgrimes

  • Kari Wilson
    Feb 9, 2009

    This recipe is using shortening instead of butter.

  • JerseyGal262
    May 8, 2008

    I printed out this recipe. I don't see any 6-7 tsp. butter, just 6-7 T. cold water to mix in to form the dough.

  • muggawan
    May 8, 2008

    what was the 6 to 7 Tsp of butter for? It was not included in the directions.