Egg-Free Pastry-Flour Pie Crust


This pastry recipe is as delicious on a turkey pot pie as it is with pumpkin pie. 


3 cups of cake and pastry flour

½ teaspoon of salt

½ cup of cold shortening

½ cup of cold butter

½ cup of ice-cold water

1 tablespoon of white vinegar


Cut the shortening and butter into small pieces and refrigerate.

Sift the flour and salt into a large bowl. 

Mix the cold water and vinegar in a cup.

Cut the shortening and butter into the flour mixture until the mixture resembles coarse crumbs. Add the cold water and vinegar mixture to the crumbs. Mix lightly using a fork, just until the dough is combined and handles well. 

Divide the dough in half. Sprinkle flour on the counter before rolling out the dough. Roll one piece into a circle, an inch or so larger than the pie plate. Lay the crust in the pie pan and press it lightly onto the bottom and sides of the pan. If you are making just a bottom crust, turn the edge under and pinch, at intervals, creating a fluted edge. Refrigerate or freeze the crust until you are ready to bake. Chill the scraps for later use. 

If you are making a double-crusted pie, add filling to the pastry-lined pie plate, roll out the other half of the dough, and lay it over the filling. Fold the top dough under the bottom dough and pinch at intervals creating a sealed edge.  

This recipe makes enough for one double-crusted pie plus a single crust. Press the scraps from the double-crusted pie into a ball and roll out a single crust. Alternately, roll pastry and cut shapes to decorate the pie or to bake and freeze to float on soup at a later date.  


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