Basic Pie Pastry
- Active Time 10m
- Total Time 1h 10m
Makes pastry for one single- or double-crust pie
Fundamental to many pie recipes, this basic pie dough results in a tender, flaky crust every time.
- Pastry for Single-Crust Pie:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening or cold butter
- 3-4 tablespoons water
- Pastry for Double-Crust Pie:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening or cold butter
- 6-7 tablespoons water
FOR SINGLE CRUST:
In a mixing bowl stir together flour and salt. Cut in shortening or butter till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (you may not need all of the water). Form dough into a ball. (If desired, chill for 1-24 hours.) On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter (or as indicated in recipe). Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate (or as indicated in recipe). Or, fold pastry into quarters and place in pie plate; unfold. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold extra pastry under. Crimp edge, if desired. Bake as directed in recipe.
FOR DOUBLE CRUST:
Prepare dough as directed above, except divide dough in half. Form each half into a ball. (If desired, chill for 1-24 hours.) On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter (or as indicated in recipe). Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate (or as indicated in recipe). Or, fold pastry into quarters and place in pie plate; unfold. Ease pastry into pie plate, being careful not to stretch pastry. Fill with desired filling. Trim pastry even with rim of pie plate. For top crust, roll remaining dough. Cut slits to allow steam to escape. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; crimp edge or press together with the tines of a fork. Bake as directed in recipe.
TO PREPARE PASTRY:
In a food processor, place the steel blade in work bowl. Add flour, salt and shortening or butter. Process with on/off turns till most of the mixture resembles cornmeal but a few larger pieces remain. With machine running, quickly add 3 tablespoons water for single-crust pie, or 1/4 cup cold water for double-crust pie, through the feed tube. Stop processor as soon as all water is added. Scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove from bowl and shape into 1 or 2 equal balls. (If desired, chill for 1-24 hours.) Continue as above.
For a fully baked pastry shell, prepare as above, except prick bottom and sides of crust generously with the tines of a fork. Prick where bottom and sides meet all around crust. Line pastry shell with a double thickness of foil. Bake, in a preheated 450 degree F oven, for 8 minutes. Remove foil and bake for 5-6 minutes more or till golden. Cool on a rack.
Serving size = 1/8 pie
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
265 calories; 17g total fat; 0mg cholesterol; 146mg sodium; 24g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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