Unbaked Pie Pastry

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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


  • 1½ cups sifted all-purpose flour
  • ½ teaspoon salt
  • ½ cup shortening or ¼ cup butter and ¼ cup lard
  • 3 tablespoons 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 with the water, one teaspoon at a time. Mix thoroughly with a two-pronged fork after each addition. When all the flour is moistened, gather the dough into a ball.

  3. Roll out the dough into a circle about one-eighth inch thick and about one and one-half inches larger than the pie plate. Chill until ready to use.

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