Tender Single-Crust Pastry | Recipes

Tender Single-Crust Pastry

(65) Ratings:
Prep Time:
Baking Time:
Makes:1 crust
Freezing:excellent, unbaked

This great tasting pie crust bakes up light textured and flaky. Add your favourite filling and dig in to deliciousness!


1 cup 250 mL Robin Hood® Best For Cake & Pastry Flour
1/2 tsp 2 mL salt
1/3 cup 75 mL Crisco® All Vegetable shortening
2 tbsp 30 mL water, cold


  1. Combine flour and salt in large mixing bowl. Stir well to blend.
  2. Cut in half the shortening with pastry blender or two knives until mixture resembles coarse meal, then remaining shortening until particles are the size of small peas.
  3. Add water, 1 tbsp (15 mL) at a time, mixing lightly with fork. Shape dough into a firm ball with hands.
  4. Roll dough out on lightly floured surface to a circle 1/8" (2.5 mm) thick. Place loosely in 9" (23 cm/1 L) pie plate. Trim pastry 1" (2.5 cm) beyond edge of plate. Fold edge under. Moisten rim of plate. Flute edge.
  5. Baked Shell: Preheat oven to 475ºF (240ºC). Prick sides and bottom of pastry with fork to prevent shrinking and puffing. Bake in preheated oven for 8 to10 minutes or until light golden. Cool.
  6. Unbaked Shell: Do not prick. Fill and bake as directed in selected recipe.

Nutritional Information

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