Pie Pastry

Use this to make our Ginger-Pear Hand Pies.

  • Yield: Makes enough for 8 hand pies

Source: Martha Stewart Living, January 2005


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 cup cold vegetable shortening
  • 1 tablespoon distilled white vinegar
  • 1/4 to 1/2 cup ice water


  1. Pulse flour, sugar, and salt in the bowl of a food processor. Add the butter and shortening; pulse until mixture resembles coarse meal, 8 to 10 times.

  2. With processor running, pour in vinegar, then 1/4 cup ice water; process just until dough comes together. (If dough is still crumbly, add up to 1/4 more ice water, 1 tablespoon at a time.)

  3. Pat dough into a disk, and wrap in plastic. Refrigerate dough until cold, at least 1 hour and up to 1 day.

Cook's Notes

Dough can also be frozen up to 1 month; thaw completely in the refrigerator.


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