• Preparation Time 15 minutes
  • Baking Time as per recipe
  • Makes two to five 9" (23 cm) pie shells
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • For two 9" (23 cm) pie shells or 1 double-crust pie
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3/4 tsp salt
  • 1 cup All Vegetable Shortening
  • 1 egg
  • 2 tbsp water, cold
  • 1 tbsp white vinegar
  • For 2 double crust pies and 1 pie shell (5 pie shells)*
  • 5 cups Robin Hood Original All Purpose Flour
  • 1½ tsp salt
  • 1 lb All Vegetable Shortening (2 1/3 cups/ 575 mL)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp white vinegar

Serving Size: two to five 9" (23 cm) pie shells


Serving Size: two to five 9" (23 cm) pie shells

  • Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
  • Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.
  • Divide dough in half and shape into a ball. Flatten each into a circle about 4" (10 cm). Wrap and chill dough 15 minutes for easier rolling.
  • Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.
  • Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.
  • * For 5 pie shells: Prepare as above, dividing dough into 5 equal portions. Wrap well then chill before use. Roll out as directed above.


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