Flaky Pastry for 1-Crust Pie

Traditional Method

Preparation info

  • Difficulty


  • Makes enough for


    ( 8 " or 9 " ) pie shell

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About


  • 1 c. sifted flour
  • ½ tsp. salt
  • c. plus 1 tblsp. vegetable shortening or c. lard
  • 2 to 2½ tblsp. cold water


To Make Pie Shell


  • On lightly floured surface roll Pastry for 1-Crust Pie. Roll it lightly from the center out in all directions to ⅛" thickness, making a 10" to 11" circle. Fold rolled dough in half and ease it loosely into pie pan, with fold in center.
  • Gently press out air pockets with finger tips and make certain there are no openings for juices to escape.
  • Fold under edge of crust and press into an upright rim. Crimp edge as desired. Refrigerate until ready to fill.


  • Make pie shell as directed for Unbaked Pie Shell, pricking entire surface evenly and closely (¼" to ½" apart) with a 4-tined fork. Refrigerate ½ hour.
  • Meanwhile, preheat oven. Bake pie shell in very hot oven (450° F.) from 10 to 15 minutes, or until browned the way you like it. Cool before filling.