Basic Two Crust Pie Pastry
Discover a foolproof two-crust pie pastry recipe. Whether you’re making a sweet or savory pie, this recipe will impress.
Here’s a basic pie pastry recipe for a two-crust pie. This is a nice crust to use for a fruit pie or pot pie. Add a teaspoon or more of sugar for a sweeter pastry. You can make the dough by hand or use your food processor.
This recipe uses a combination of shortening and butter for the ideal balance of structure and flavor. It’s reliable, adaptable, and easy to work with—even if you’re not a frequent pie baker.
What You’ll Like About This Dish
Flaky and tender. The blend of shortening and butter creates a crust that’s crisp yet delicate.
Sweet or savory. Use it for fruit pies, meat pies, or any filled pastry—you can sweeten or season it as needed.
Make-ahead friendly. The dough can be prepared a day in advance or frozen for later use.
Ingredient Notes
- All-purpose flour: Standard flour works well for this dough—measured by weight or spooned and leveled.
- Shortening: Provides structure and tenderness; keep it ice-cold for best results.
- Butter: Adds rich flavor and helps with flakiness.
- Salt: Enhances flavor; reduce slightly for sweet pies if desired.
- Cold water: Ice-cold water helps keep the fat from melting, which is key to flakiness.
Steps to Make Basic Two Crust Pie Pastry
- In a large bowl, cut shortening and butter into the flour and salt until mixture resembles small peas.
- Gradually add 4 tablespoons of cold water, tossing with a fork until the flour is moistened.
- Add additional water, 1 teaspoon at a time, until the dough comes together.
- Gather the dough into a ball, divide in half, and shape into two disks.
- Wrap and refrigerate for 20 to 30 minutes or overnight.
- Roll out one disk and fit it into a pie plate.
- Add filling, then roll out the second disk and place it on top.
- Cut slits for steam, trim and flute the edges, and bake as directed.
Tips for Pie Crust Success
- Keep all ingredients cold—especially the butter and shortening.
- Work quickly and avoid overmixing to maintain a tender texture.
- Chill the dough after mixing and again after shaping the pie for best results.
- Add sugar (1 to 2 teaspoons) for sweet pies or herbs/spices for savory pies.
- Use a light touch when rolling—start from the center and work outward evenly.
Recipe Variations
- Food processor method. Pulse the dry ingredients with the fat until crumbly, then add water just until the dough comes together.
- All-butter version. Use all butter for extra flavor; chill thoroughly and handle gently.
- Sweet pie crust. Add 1 to 2 teaspoons of sugar for fruit or dessert pies.
- Savory version. Add a pinch of dried thyme, black pepper, or grated Parmesan to the flour for pot pies.
- Make-ahead option. Wrap the dough tightly and refrigerate for up to 2 days or freeze for up to 3 months.
Serving Suggestions
- Use for fruit pies like apple, cherry, or blueberry.
- Pair with savory fillings like chicken pot pie or beef and mushroom.
- Fill with seasonal vegetables for a hearty vegetarian main.
- Shape into hand pies or turnovers for individual servings.
- Include as a base for quiche or galette with your favorite filling.
How to Store and Reheat
Refrigerate: Wrap disks tightly in plastic wrap and refrigerate for up to 2 days.
Freeze: Wrap dough in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight before rolling.
Reheat (baked pie): Warm slices in a 300°F oven until heated through. Avoid microwaving for best crust texture.
Basic Two Crust Pie Pastry
Ingredients
- 2/3 cup shortening, ice-cold, cut into pieces
- 2 tablespoons butter, ice-cold, cut into pieces
- 2 cups all-purpose flour, 9 ounces
- 1 teaspoon salt
- 4 to 5 tablespoons cold water
Instructions
- In a large bowl, cut the shortening and butter pieces into the flour and salt until you have particles the size of small peas. Sprinkle in 4 tablespoons of the water, a little at a time, tossing with a fork until the flour is moistened and the pastry leaves the sides of the bowl. Add 1 to 3 teaspoons more, just a few drops at a time as needed. Gather the pastry into a ball and flatten it; cut it in half and shape it into two disks. Refrigerate for 20 to 30 minutes or overnight.
- Roll out one portion of the dough and fit it into a pie plate. Fill the crust following the recipe directions. Top with the second rolled-out portion. Cut slits in the center of the pastry to allow steam to escape. Trim the edge, leaving 1 inch of overhang. Roll the overhang under; seal and flute as desired.
- Bake the pie as directed.
Notes
How To Make the Dough With a Food Processor
- Put the flour, salt, and chilled shortening in the bowl of the food processor fitted with the chopping blade. Pulse for 4 seconds.
- Add the chilled shortening and butter; pulse for 2 seconds. Repeat 2 to 3 more times. You should see visible pea-size pieces of fat.
- Sprinkle 4 tablespoons of water over the flour mixture and pulse for 1 to 2 seconds to make a crumbly mixture.
- Turn the dough out onto a floured surface. Gently work in more ice water, 1 teaspoon at a time, as needed for a smooth dough. Avoid overworking the dough.
- Divide the dough into 2 portions. Flatten each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 20 minutes. You can prepare the dough a day in advance.
- Roll the dough, fill, and bake as directed.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
