• Cooking Time: Depends
  • Servings: 2 Pastry Shells
  • Preparation Time: 45 minutes



  • 2 1/4 cups Flour
  • 1/2 teaspoon salt
  • 2 tablespoon sugar (or to taste).
  • 3/4 cup shortening
  • 1 tablespoon vinegar
  • 1 egg
  • 3 tablespoons ice water (or as needed if too dry/wet)


  • blend the dry ingredients and then cut in the shortening. In a separate container (I just use a water cup) mix the egg, vinegar, and water. Slowly pour the liquid into the dry and mix with a fork until it forms dough.
  • chill the dough for at least 30 minutes, then it can be rolled out using rice flour (probably sweet rice flour is best) or you can do what I do and roll it between two pieces of wax paper. I haven’t played with pre-baking the crust yet, I assume 10 minutes or until browned under 425 or 450.
  • Makes enough pastry for a 2-crust 9″ pie or 2 pastry shells

Categories: Dough/Crust 
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