Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.

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Recipe Summary test

prep:
5 mins
additional:
30 mins
total:
35 mins
Servings:
2
Yield:
2 9-inch pie shells
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.

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  • Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

Cook's Notes:

For a savory pie, you can add some salt and 1/2 teaspoon dry mustard. Or for a sweet pie, you can add 2 tablespoons of sugar and 1/2 teaspoon vanilla extract.

You can use all butter in place of shortening, but not all shortening in place of butter.

Nutrition Facts

658 calories; protein 6.7g; carbohydrates 47.7g; fat 49.3g; cholesterol 61mg; sodium 165.6mg. Full Nutrition
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Reviews (1)

Most helpful positive review

Rating: 5 stars
05/03/2019
My first time making a pie crust from scratch. Very easy and quick. I doubled the recipe to make a bottom and upper crust for a chicken pot pie. I baked the bottom crust at 375 degrees for 30 minutes. I added the salt and dry mustard as suggested by the submitter. I will never buy a frozen pie crust again! Thank you for the recipe. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2021
This recipe is fabulous! Added a little salt since I was making a quiche. No food processor so mixed by hand. I've tried and tried to make a decent pie crust with fair to poor results. This crust was light and flaky and tender! Thank you! Read More
Rating: 5 stars
05/02/2019
My first time making a pie crust from scratch. Very easy and quick. I doubled the recipe to make a bottom and upper crust for a chicken pot pie. I baked the bottom crust at 375 degrees for 30 minutes. I added the salt and dry mustard as suggested by the submitter. I will never buy a frozen pie crust again! Thank you for the recipe. Read More
Rating: 5 stars
02/05/2021
Good all purpose pastry, I put the butter and lard and the blade from the food processor in the freezer the night before I make the pastry, use ICE cold water. Read More
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Rating: 5 stars
01/13/2021
was a very easy to make, well tasting pastry Read More