by Diana Rattray
Here’s a basic pie pastry recipe for a two-crust pie. This is a nice crust to use for a fruit pie or pot pie. Add a teaspoon or more of sugar for a sweeter pastry. You can make the dough by hand or use your food processor.
How To Make the Dough With a Food Processor
- Put the flour, salt, and chilled shortening in the bowl of the food processor fitted with the chopping blade. Pulse for 4 seconds.
- Add the chilled shortening and butter; pulse for 2 seconds. Repeat 2 to 3 more times. You should see visible pea-size pieces of fat.
- Sprinkle 4 tablespoons of water over the flour mixture and pulse for 1 to 2 seconds to make a crumbly mixture.
- Turn the dough out onto a floured surface. Gently work in more ice water, 1 teaspoon at a time, as needed for a smooth dough. Avoid overworking the dough.
- Divide the dough into 2 portions. Flatten each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 20 minutes. You can prepare the dough a day in advance.
- Roll the dough, fill, and bake as directed.
Basic Two Crust Pie Pastry
Whether you’re making a sweet or savory pie, this recipe will impress.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Pies
Ingredients
Scale
- 2/3 cup shortening, ice-cold, cut into pieces
- 2 tablespoons butter, ice-cold, cut into pieces
- 2 cups all-purpose flour, 9 ounces
- 1 teaspoon salt
- 4 to 5 tablespoons cold water
Instructions
- In a large bowl, cut the shortening and butter pieces into the flour and salt until you have particles the size of small peas. Sprinkle in 4 tablespoons of the water, a little at a time, tossing with a fork until the flour is moistened and the pastry leaves the sides of the bowl. Add 1 to 3 teaspoons more, just a few drops at a time as needed. Gather the pastry into a ball and flatten it; cut it in half and shape it into two disks. Refrigerate for 20 to 30 minutes or overnight.
- Roll out one portion of the dough and fit it into a pie plate. Fill the crust following the recipe directions. Top with the second rolled-out portion. Cut slits in the center of the pastry to allow steam to escape. Trim the edge, leaving 1 inch of overhang. Roll the overhang under; seal and flute as desired.
- Bake the pie as directed.
