Pastry pie shell

There are times when all you have on hand is your I Pad and you need to make a pie shell, so my daughter tells me, so here go two versions of standard pie shells. 


Version 1 

  1. 2 cups all-purpose flour
  2. ½ cup cold unsalted butter
  3. 2-4 tablespoons ice water
  4. ¼ teaspoon salt

Version 2 – for savory tarts

  1. 2 cups all-purpose flour
  2. ½ cup cold unsalted butter
  3. 1 whole egg
  4. additional ice water as needed
  5. ½ teaspoon salt


  1. Place the flour in a food processor.
  2. Cut the unsalted cold butter into 1 inch pieces and place on top of flour.
  3. Pulse the processor until the flour and butter resemble fine corn meal.
  4. Add the egg through the feeder and process until the pastry forms a ball. Add additional water by teaspoons if needed.
  5. When the pastry has form a ball, take it out scraping all the bits in the processor bowl and wrap with plastic wrap or wax paper.
  6. Place in refrigerator for ½ hr.
  7. Roll out.


Yield: A thick tart pastry crust or enough thinly rolled pastry dough for a double crust pie.

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