Sweet Pastry for a One-Crust Pie


 (Makes one 8 or 9-inch pie crust)


  1. Mix flour, sugar, and salt in a medium mixing bowl.
  2. Add cold butter.
  3. Cut in butter with a pastry cutter until flour and butter particles are size of small peas.
  4. Sprinkle mixture with 2 to 3 tablespoons cold water.
  5. Using a fork toss the mixture together until it begins to hold together.
  6. Working with your hands quickly gather pastry into a ball.
  7. If necessary place the bowl with the pastry ball in the refrigerator for 5 minutes so the butter firms up a bit.
  8. Dust a work surface with flour.
  9. Place pastry round on the work surface and sprinkle with flour.
  10. Roll over the round a few times with a rolling pin.
  11. Sprinkle the pastry round generously with flour.
  12. Pick up the pastry round and sprinkle counter with flour.
  13. Place pastry round flour side down on the counter.
  14. Dust top of round with flour.
  15. Continue rolling with quick gentle strokes.
  16. Roll until round is about 2-inches larger than an inverted pie pan.
  17. Fold pastry in half and place over pie pan so edge hangs 2-inches over rim of pan, fold other half out to cover entire pan.
  18. Gently press crust against bottom and sides of pan.
  19. Take a sharp paring knife and cut excess pastry from around pan so that there is about 1-inch of pastry overlapping edge.
  20. Follow the recipe and baking instructions for the pie of your choice.


Click here for a baked sweet pie shell.

Click here to make sweet pastry for a two-crust pie.

Use this crust when making a cocoa whipped cream pie or a whipped chocolate ganache pie.

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Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).