Print Recipe
 Standard Pastry
Tender, flaky pastry will encase every pie if this basic, recipe is followed precisely
Course Ingredient
Servings
Ingredients
8 or 9-inch One-Crust Pie
  • 1 cup all-purpose flour
  • 1/2 t Salt
  • 1/3 cup plus 1 T shortening
  • 2-3 T cold water
10-inch One-Crust Pie
  • 1 1/2 cups all-purpose flour
  • 1/2 t Salt
  • 1/2 cup shortening
  • 3-4 T cold water
8 or 9-inch two-Crust Pie
  • 2 cups all-purpose
  • 1 t Salt
  • 2/3 cup shortening
  • 4-5 T cold water
10-inch two-Crust Pie
  • 2 2/3 cup all-purpose flour
  • 1 t Salt
  • 1 cup shortening
  • 7-8 T cold water
Course Ingredient
Servings
Ingredients
8 or 9-inch One-Crust Pie
  • 1 cup all-purpose flour
  • 1/2 t Salt
  • 1/3 cup plus 1 T shortening
  • 2-3 T cold water
10-inch One-Crust Pie
  • 1 1/2 cups all-purpose flour
  • 1/2 t Salt
  • 1/2 cup shortening
  • 3-4 T cold water
8 or 9-inch two-Crust Pie
  • 2 cups all-purpose
  • 1 t Salt
  • 2/3 cup shortening
  • 4-5 T cold water
10-inch two-Crust Pie
  • 2 2/3 cup all-purpose flour
  • 1 t Salt
  • 1 cup shortening
  • 7-8 T cold water
Instructions
  1. Measure flour and salt into a bowl.
  2. Cut in shortening thoroughly.