• Preparation Time 30 minutes
  • Baking Time 10 minutes
  • Makes 1 crust
  • Freezing Excellent, Unbaked


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


  • 1 cup Robin Hood® Best For Cake & Pastry Flour
  • 1/2 tsp salt
  • 1/3 cup All Vegetable shortening
  • 2 tbsp water, cold

Serving Size: 1 crust


Serving Size: 1 crust

  • Combine flour and salt in large mixing bowl. Stir well to blend.
  • 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.
  • Add water, 1 tbsp (15 mL) at a time, mixing lightly with fork. Shape dough into a firm ball with hands.
  • 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.
  • 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.
  • Unbaked Shell: Do not prick. Fill and bake as directed in selected recipe.


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