Single-Crust Sweet Pastry Pie Shell

Author: Canadian Living

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: May 2008


  • 1 1/3 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg yolk
  • 2 tablespoons Ice water


In bowl, mix together all-purpose flour, granulated sugar and salt. Using pastry blender, cut in cold butter until in fine crumbs with a few larger pieces.

In liquid measure, beat egg yolk with ice water; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes.

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge.
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Single-Crust Sweet Pastry Pie Shell