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Pie Crust


Rate this recipe 5/5 (2 Votes)


  • 1 c Flour
  • 1/2 t Salt
  • 1/4 c PLUS 2 T Shortening
  • 2-3 T COLD Water
  • 2 c Flour
  • 1 t Salt
  • 3/4 c Shortening
  • 5-6 T COLD Water


Level of difficulty Average
Cost Average budget


Step 1

Mix dry ingredients

Step 2

Cut in shortening.

Step 3

Add COLD water 1 T at a time.

Step 4

Chill one hour.

To Pre-Bake: Line crust with foil or parchment. Fill with dry beans. Bake 15 minutes at 425 or until golden

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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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