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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


Read the full recipe after the video.

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

1/8 double-crust
281 calories; protein 3.8g; carbohydrates 26.8g; dietary fiber 0.9g; sugars 0.1g; fat 17.6g; saturated fat 11g; cholesterol 45.8mg; vitamin a iu 533IU; folate 102.9mcg; calcium 10.7mg; iron 1.6mg; magnesium 8.2mg; potassium 42.8mg; sodium 221.3mg; thiamin 0.3mg.

2 starch, 3 fat