Basic Pie Crust

Here is a simple recipe using Bob’s Red Mill Unbleached White Pastry Flour.

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Submitted By Bob's Red Mill Natural Foods
Here is a simple recipe using Bob's Red Mill Unbleached White Pastry Flour.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 16
Rating: 3.88
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Here is a simple recipe using Bob's Red Mill Unbleached White Pastry Flour.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place flour and salt in medium-size, chilled bowl. Break up chilled vegetable shortening and cut into flour with a fork or a pastry blender until there are pea-sized pieces of dough. Slowly add ice water and blend with fork. Do not overwork; blend until just mixed and dough holds together. Cover with plastic wrap and refrigerate for at least 12 hours.



    Remove from refrigerator at least 1 hour before handling.



    Makes two 9-inch pie crusts (16 slices).





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Recipe Comments

2 thoughts on “Basic Pie Crust

    1. recipe specialist

      Hi Judy,
      I would recommend using butter in equal amounts. I would recommend cutting up the butter in small cubes, freezing it, and then once frozen using a food processor to pulse it with your dry ingredients until small, pea-size chunks remain. You can then proceed with the recipe by adding in your liquid ingredients and mixing as directed. If you don’t have a food processor, you can use a pastry cutter or similar to cut in cold butter to the same size and then freeze the flour/butter mix before adding your liquids.

      Reply

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