Skip to Content
Menu

Pastry for Pies and Tarts

  • Save
  • Jump to Recipe
Pillsbury Kitchens
Updated Jun 19, 2024
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Looking for a homemade pastry for pies and tart? Then check out this recipe that is ready in 20 minutes.

Pastry for Pies and Tarts

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 8
  • Servings 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

One-Crust Pie or Tart

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 2 to 4 tablespoons ice water

Two-Crust Pie or Tart

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 tablespoons ice water

Instructions

  • Step 
    1
    In medium bowl, mix flour and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, while tossing and mixing lightly with fork; add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)
  • Step 
    2
    For ONE-CRUST PIE or TART: Shape dough into 1 ball; flatten ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). If using pie plate, fold edge under to form a standing rim; flute edges. If using tart pan, trim pastry edges if necessary. • For BAKED SHELL (UNFILLED): Generously prick bottom and side of pastry with fork. Bake at 450°F 9 to 12 minutes or until lightly browned. Cool completely on wire rack. Continue as directed in recipe. • For FILLED PIE or TART: Fill and bake as directed in recipe.
  • Step 
    3
    For TWO-CRUST PIE or TART: Shape dough into 2 balls; flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). Trim pastry even with pie plate or tart pan edge. Roll out remaining pastry; set aside. Continue as directed in recipe.

Nutrition

140 Calories
9g Total Fat
2g Protein
12g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
140
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
135mg
6%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section