British Shortcrust Pie Pastry

Prep Time:
5 mins

Additional Time:
30 mins

Total Time:
35 mins

Servings:
2

Yield:
2 (9-inch) pie shells

Ingredients

Directions

Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.

Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.

Cook’s Note

For a savory pie, add some salt and 1/2 teaspoon dry mustard. For a sweet pie, you can add 2 tablespoons of sugar and 1/2 teaspoon vanilla extract.

You can use all butter instead of half butter and half shortening, but don't use all shortening.

To use, divide dough in half and roll each half on a lightly floured surface to fit a 9-inch pie pan. Bake as directed with your pie recipe.

This shortcrust pastry dough can also be kept in the fridge for 2 to 3 days.

Nutrition Facts (per serving)