Unbaked Pie Pastry

Preparation info

  • Pastry for


    -crust 9 inch pie
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • cup shortening or cup butter and cup lard
  • ¼ cup ice water


    1. Sift the flour and salt into a mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal.

    2. Sprinkle the water, one tablespoon at a time, over the mixture. Use only enough to dampen the flour. Mix lightly with a fork until flour is moistened. With the hands, gather dough into a ball.

    3. Roll out half of the dough on a lightly floured board to a circle one-eighth inch thick and about one and one-half inches larger in diameter than the pie plate.

    4. Roll out the rest of the dough into a circle about one inch larger in diameter than the pie plate. If the dough is not to be used at once, chill until ready to use.