Pastry Dough for a Single-Crust Pie
Editor's Note: Many people are intimidated by making pie crust from scratch, but they don't have to be. Making homemade pie dough only requires a few pantry ingredients, and it can come together in almost no time at all. This recipe for Pastry Dough for a Single-Crust Pie makes enough dough for one pie, but you can easily double this recipe to make a second crust. There are two secrets to tender, flaky pie crust: don't use too much water, and don't over-mix the dough. Once you master your technique, this pie crust with shortening will be your new go-to recipe for holiday baking.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
- 1½ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup vegetable shortening
- 3 to 4 tablespoons cold water
Sift together the flour and salt into a mixing bowl. Work the shortening into the flour with your fingertips or a pastry blender, until the mixture is the consistency of coarse meal. Add the water, 1 tablespoon at a time, and mix with a fork after each addition. Dough should not be wet, but just moist enough to hold together. Form the dough into a ball. Wrap and refrigerate for at least 15 to 30 minutes before rolling.
1998 John Shields