Sweet Pie Pastry

Preparation info

  • Pastry for

    9- or 10 inch

    • 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
  • ¼ cup sugar
  • teaspoon baking powder
  • 5 tablespoons butter
  • 2 tablespoons vegetable shortening, chilled
  • 1 egg
  • 1 teaspoon water
  • ½ teaspoon vanilla extract


    1. Place the flour, sugar, baking powder, butter and shortening in a bowl. With the tips of the fingers gently rub the fat into the dry ingredients until the mixture resembles coarse oatmeal.

    2. Beat the egg with the water and add with the vanilla to the flour mixture. Blend the dough into a ball with a fork or the fingers. Wrap in wax paper and chill for several hours, until firm. The dough can be kept for several days in the refrigerator, or it may be frozen.

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