Basic Pie Pastry

Crisp and flaky, this crust is good for custard, chiffon and fresh-fruit pies. For successful pastry making, keep these three tips in mind: Take care not to overblend the fat and flour, add enough water so the dough can be rolled out easily (better a bit too much water than not enough), and handle the pastry no more than necessary. Overblending, adding too little water and handling the pastry too much can make a crust tough. If you like the taste of butter, use it in place of shortening, or try a combination of butter and shortening, which will produce a firmer crust than one made with shortening only. Pastry made with butter must be refrigerated for at least 1 hour before being rolled out.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Basic Pie Pastry
Review 1 for Basic Pie Pastry
5 out of 5
5 out of 5
kvankala
,New York
,NY
New York, NY
January 13, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Hands down easiest pastry to make
January 13, 2013
I love to cook but find baking a bit daunting. I have always hard a tough time with pastry dough. This is the first recipe I've made which is foolproof . I have used it time and time again and always get a light, flaky crust. The food processor method is my preferred but the hand method is equally good.
Pros: Easy, Adaptable, Impressive
Review 2 for Basic Pie Pastry
5 out of 5
5 out of 5
Janet1
Burr Ridge, IL
May 1, 2010
Would You Recommend? Yes
0points
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Easy and Flaky
May 1, 2010
The pie crust is simple and delicious. However I would increase the recipe to have a generous pie crust. The recipe given is for a thin exact 9"pie. Other than that the recipe is really delicious and bakes up well.