• 1 Rating

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2014


Recipe Summary

1 hr 10 mins
Nutrition Profile:


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; protein 3.8g 8% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 0.9g 4% DV; sugars 0.1g; fat 17.6g 27% DV; saturated fat 11g 55% DV; cholesterol 45.8mg 15% DV; vitamin a iu 533IU 11% DV; vitamin cmg; folate 102.9mcg 26% DV; calcium 10.7mg 1% DV; iron 1.6mg 9% DV; magnesium 8.2mg 3% DV; potassium 42.8mg 1% DV; sodium 221.3mg 9% DV; thiamin 0.3mg 28% DV.


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0