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Pastry for Single-Crust Pie

This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. —Janet Briggs
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1 pastry shell (8 servings)

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water

Directions

  • In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate.
  • Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions.
Nutrition Facts
1 serving: 144 calories, 8g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • daisy1285
    Dec 13, 2020

    I hate making crust I've always bought pillsbury. Well I was making my chicken pot pie, looked in the fridge and no crust to be found so I looked on the site read the reviews. I will not be buying my crust anymore. Thank you for having this site and thanks to all the people who write a review.

  • AllisonO
    Nov 26, 2020

    This crust turned out beautifully! Easy to put together and roll out. I did start out with 4 tbsp. of water and then slowly added the 5th just as a precaution.

  • Bonnie
    Nov 15, 2020

    This is a great recipe. The dough comes together very easily just as it is and rolls out beautifully! This is large enough to fit a 10" pie easily easily.

  • amsm
    Jan 29, 2019

    This crust was a great basic and versatile crust. It rolled out nicely and tasted good with the recipe that I used. I used butter flavored crisco for extra flavor.

  • TheCouver
    Jul 23, 2014

    My entire family loved, even the picky ones

  • Joscy
    May 10, 2014

    This pie crust is the **ONLY ONE** I use. Would recommend baking at 425 degreesfor 8-9 minutes, depending on your oven. Excellent results every time!! making Farm Journal's Lemon meringue Pie later today once crust has had time to cool.

  • sir.IVcook
    Oct 24, 2013

    perfect-easy-deliciousI used coconut oil and whole wheat flour and it was amazing

  • cooking93
    Mar 30, 2013

    No comment left

  • homemaker27
    Nov 24, 2012

    i just tried this recipe for the 1st time exactly as directed and it turned out wonderful. will let u know how it tastes :) i used it for the "Honey Pumpkin Pie" from taste of home :) (i have made alot of pies and this crust turned out better than any i have ever tried :) i am beyond impressed!!

  • homemaker27
    Nov 24, 2012

    i just tried this recipe for the 1st time exactly as directed and it turned out wonderful. will let u know how it tastes :) i used it for the "Honey Pumpkin Pie" from taste of home :) (i have made alot of pies and this crust turned out better than any i have ever tried :) i am beyond impressed!!