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11 Ratings

5 star values:

                                  2

4 star values:

                                  3

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  0

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Gallery

Short Pastry Crust

                              Credit: 
                              Dana Gallagher

Recipe Summary

Yield: Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Ingredients

Ingredient Checklist

2 1/2 cups all-purpose flour

1 teaspoon salt

6 tablespoons cold unsalted butter

2 tablespoons cold vegetable shortening

1/4 to 1/2 cup ice water

Gallery

Short Pastry Crust

                              Credit: 
                              Dana Gallagher

Recipe Summary

Yield: Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Short Pastry Crust

                              Credit: 
                              Dana Gallagher

Short Pastry Crust

                              Credit: 
                              Dana Gallagher

Short Pastry Crust

Recipe Summary

Yield: Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Recipe Summary

Yield: Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Yield: Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 2 tablespoons cold vegetable shortening
  • 1/4 to 1/2 cup ice water

Directions

Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.

Reviews

Add Rating & Review

11 Ratings

5 star values:

                                  2

4 star values:

                                  3

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  0

Reviews

Add Rating & Review

11 Ratings

5 star values:

                                  2

4 star values:

                                  3

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

11 Ratings

5 star values:

                                  2

4 star values:

                                  3

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  0

11 Ratings

5 star values:

                                  2

4 star values:

                                  3

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  0

11 Ratings

5 star values:

                                  2

4 star values:

                                  3

3 star values:

                                  5

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 2
  • 4 star values:
  • 3
  • 3 star values:
  • 5
  • 2 star values:
  • 1
  • 1 star values:
  • 0

All Reviews for Short Pastry Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Short Pastry Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest