Pie pastry

This buttery crust is simple, straightforward, and can be used for a myriad of things. Rustic tarts, pies, you-name-it. For a savory crust, just nix the sugar.
By / Photography By Jill Melton | August 25, 2015


  1. Combine flour, sugar, and salt in a large bowl. Mix in butter and shortening with fingers or pastry blender until mixture resembles coarse meal with some larger pieces. Add water and stir with a fork until mixture holds together. Scrape onto a sheet of plastic wrap and form into a ball. Flatten to a 1-inch thick disk. Wrap and chill 1 hour. 
  2. Roll pastry on lightly floured surface into a rough 15 inch circle. 
  3. If using for pie or tart, lightly coat 9-inch pie pan with cooking spray. If using for rustic tart, place filling in middle of dough (leaving 2 inches of an edge all around) and fold/crimp edges up over contents. 


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, chilled and cut into small pieces
  • 1/4 cup shortening
  • 4 tablespoons (about) ice water
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