The Best Pastry Crust


This is hands-down the best pastry crust you will ever make. Forget the shortening; this recipe calls for 14 tablespoons of butter for a light, flaky, buttery taste. This pastry crust is perfect for all your fruit and custard tarts and pies. I also use it for empanadas and pot pies.

Prep Time:
15 mins
Total Time:
15 mins
2 9-inch tart crusts


  • 2 ¼ cups sifted all-purpose flour, or more as needed

  • ¼ teaspoon salt

  • 14 tablespoons butter

  • ¼ cup chilled water, or more as needed


  1. Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.

  2. Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.

  3. Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

Nutrition Facts (per serving)

153 Calories
10g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 153
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 32%
Cholesterol 27mg 9%
Sodium 108mg 5%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 2g
Calcium 6mg 0%
Iron 1mg 4%
Potassium 22mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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