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Perfect Double Crust Pastry Shell

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“This pastry shell is so light and flaky, you'd think you were at a top restaurant! I use it for all my pies, including pies you would normally use a graham cracker crust for. You can even use it for turnovers and tarts. It is a favorite of my whole family. When using this for pumpkin pie, I like to bake it half way, then cover just the fluted edge with foil so it doesn't get too brown. This recipe turns out perfect every time, but ONLY if you sift your flour. I tried it unsifted once and it wouldn't hold together.”
8 pie slices

Ingredients Nutrition


  1. Be sure to sift flour before measuring.
  2. Put sifted flour in large bowl. Add salt and stir together.
  3. Add shortening in chunks with a butter knife.
  4. Cut together until lumpy.
  5. Add water a little at a time and shape into a ball.
  6. Cut ball in half and roll out crust one at a time on a floured surface until it's about 1/8 inch thick.
  7. Roll part way onto your rolling pin and transfer to your pie pan.
  8. Prick holes in the bottom and sides with a fork.
  9. Add whatever pie ingredients you are using.
  10. Put top crust on and press edges together.
  11. Cut slits in top crust with a knife for venting.
  12. Bake according to your pie's requirements.
  13. If using a pudding recipe, bake pie shell at 425 degrees for 10-15 minutes.
  14. Watch it so it doesn't get too brown.

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