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Pastry for Pies and Tarts
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
A must-have pie recipe for all pie lovers, featuring tips for perfect baked pie crusts, one-crust, or two-crust pies.
Ingredients:
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup cold shortening
  • 3 to 5 tablespoons ice-cold water
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup cold shortening
  • 6 to 8 tablespoons ice-cold water
Instructions:
  • For the One-Crust Pastry: - In a medium bowl, combine flour and salt. Add shortening and blend until mixture resembles small peas. - Sprinkle with water, adding 1 tablespoon at a time, until dough is moistened and almost comes together. (Add 1-2 teaspoons more water if needed.) - Form dough into a ball, flatten on a floured surface, wrap in plastic wrap, and refrigerate for 45 minutes until firm yet pliable. - Roll dough into a circle slightly larger than your pie or tart pan, then transfer it to the pan carefully. - Gently press the dough into the pan without stretching it, preventing shrinking during baking. - Finish by folding and fluting the edges for a pie, or trimming and filling for a tart. Bake according to your recipe.
  • For the pastry dough, combine flour and salt in a medium bowl. Add shortening and blend until mixture resembles small peas. Sprinkle with water, a tablespoon at a time, and mix gently until dough starts to come together. Shape into 2 rounds, wrap in plastic, and chill for 45 minutes until firm. Roll out one dough round to fit a 9-inch pie plate. Fill with desired filling and cover with the second pastry round. Make steam vents, trim edges, and bake according to your pie recipe.

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