Pie (Pastry Crust) Dough

A good pie depends upon the base… a good pie crust. This recipe will produce just that – a very good pie crust that is light and flaky.

Yield: 2 pie shells


  • 2 cups all-purpose flour/plain flour
  • 1 teaspoon salt
  • ⅓ cup vegetable shortening/butter
  • 6 Tablespoons iced water


  1. In a food processor bowl, put the flour, salt and shortening.
  2. Pulse until the mixture becomes very well blended.
  3. Add the iced water and pulse until the dough begins to form a ball.
  4. Remove the dough ball from the bowl and divide the dough into 2 parts.
  5. Roll out each dough ball to the size needed for the pie plate.
  6. Fold the rolled dough round in half and gently place into the pie plate.
  7. Unfold and form it to the pan.
  8. Flute the edges or you can flatten with a fork for a different design.
  9. Bake as directed for the pie.

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