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.


Recipe Summary

5 mins
30 mins
35 mins
2 9-inch pie shells


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


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.

  • 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 13% DV; carbohydrates 47.7g 15% DV; fat 49.3g 76% DV; cholesterol 61mg 20% DV; sodium 165.6mg 7% DV. Full Nutrition

Reviews (1)

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