See more
Photo: Ngoc Minh Ngo Photo by: Photo: Ngoc Minh Ngo

Simple Pastry

Get a head start on the holidays or birthdays with this simple pastry. You can make and freeze the dough 3 months in advance.

Real Simple SEPTEMBER 2005

  • Yield: Makes one 9-inch double-crust pie


  • 2 1/2 cups flour, plus more for work surface
  • 1 teaspoon kosher salt
  • 1 stick (1/2 cup) unsalted butter, chilled
  • 1/2 cup solid vegetable shortening, chilled
  • 1 egg
  • 1 tablespoon white vinegar


In a food processor (or in a large bowl, using a pastry blender, 2 crossed knives, or your fingertips), combine the flour, salt, butter, and shortening until the mixture is crumbly and the size of peas. Break the egg into a measuring cup and beat lightly; add the vinegar and enough cold water to measure 1/2 cup. Slowly add the egg mixture to the flour mixture and stir until a soft dough forms. Divide in half. Shape each half into a flat disk and wrap in plastic. Refrigerate for at least 1 hour.

Tip: The vinegar makes the pie dough especially tender and workable, allowing you to wrap the disks of dough in resealable plastic bags and freeze them for up to 3 months. Thaw partially before rolling them out.

Nutritional Information

Amount per serving
  • Calcium: 12.53mg
  • Calories: 365.53
  • Calories from fat: 61%
  • Carbohydrate: 30g
  • Cholesterol: 56.54mg
  • Fat: 25.16g
  • Fiber: 1.05g
  • Iron: 1.93mg
  • Protein: 4.94mg
  • Saturated fat: 10.01g
  • Sodium: 151.07mg

Go to full version of

Simple Pastry recipe