Single-Crust Pie Pastry Recipe

Name: Single-Crust Pie Pastry Recipe
Total time: 130 min
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cubed; 2 tablespoons cold shortening, cubed; 3 to 4 tablespoons ice water

5.0

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1 Review

This Single-Crust Pie Pastry is so much tastier than frozen pie crust dough, believe us. If you think you don't have time to make a pie crust, you might want to re-think that. This crust only takes 10 minutes hands-on. That's less time than it takes to go to the grocery store. Your pie will definitely taste better. The best part about this Single-Crust Pie Pastry is that you can chill it up to two days before using it, so it's the perfect thing to check off your to-do list a few days before a big gathering like Thanksgiving dinner. Sign yourself up to bring a pie or two this year, because homemade is easier than ever with this Single-Crust Pie Pastry. This pie pastry isn't just made for one type of pie, so it's versatile for any season and any pie. While we love classics like pecan, apple, and key-lime pie, there are countless pies out there, like ice cream pies, cheesecake pies, and even our Egg Custard Pie. Mama will be proud of your homemade Single-Crust Pie Pastry, and you can continue to impress by shaping the pie crust into a pretty style, like the classic crimp.

By

Nancie McDermott

Updated on September 28, 2018

Single-Crust Pie Pastry — Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Active Time:

10 mins

Total Time:

2 hrs 10 mins

Yield:

1 chilled dough disk

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
2 tablespoons cold shortening, cubed
3 to 4 tablespoons ice water

Directions

Pulse flour and salt in a food processor until combined, 3 to 4 times. Add cubed butter and shortening, and pulse until mixture resembles small peas, 4 to 5 times. Sprinkle 3 tablespoons ice water over top of mixture. Pulse 4 times. Add up to 1 more tablespoon of water, 1 teaspoon at a time, pulsing after each addition until dough just begins to clump together.
Turn dough out onto a lightly floured work surface; knead until dough comes together, 2 to 3 times. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill 2 hours or up to 2 days.