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This easy pastry and pie dough recipe makes enough for one double-crust pie or two single-crust pies. Use it for apple, pumpkin, pecan or any fruit pie. Source: EatingWell Magazine, November/December 2014

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Ingredient Checklist


Instructions Checklist
  • Mix flour and salt in a large bowl or food processor. Cut in butter using a pastry blender, two knives or by pulsing in the food processor until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide dough into 2 pieces and pat each into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.



Make Ahead Tip: Refrigerate for up to 2 days.

Nutrition Facts

281 calories; 17.6 g total fat; 11 g saturated fat; 46 mg cholesterol; 221 mg sodium. 43 mg potassium; 26.8 g carbohydrates; 0.9 g fiber; 3.8 g protein; 533 IU vitamin a iu; 103 mcg folate; 11 mg calcium; 2 mg iron; 8 mg magnesium;


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