​Don’t be afraid of making your own pastry! This easy-to-roll recipe is perfect for any novice pie-maker.

Yield: Makes 1 double or 2 single 9 inch crust(s).Makes about 24 tart shells.



  • ​3 cups flour
  • 1/2 tsp salt
  • 1 cup shortening, chilled and cubed
  • 6 tbsp ice water
  • 1 tsp pure white vinegar
  • 1 egg, lightly beaten
  • Ice water, optional


  1. Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Whisk together 6 tbsp ice water, vinegar and beaten egg.
  2. Gradually add ice water mixture to flour mixture, mixing lightly with a fork just until dough starts to hold together. If dough is too dry, gradually mix in additional ice water, 1 tsp at a time, just until dough comes together.
  3. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 2 hours before rolling out.
Nutritional analysis per serving:

269 calories, 10.4 g fat, 7.7 g protein, 36.8 g carbohydrate, 2.2 g fibre, 516 mg sodium


If desired, this dough may be used to make tart shells. On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick. Using a floured 4 inch (10 cm) cookie cutter, cut dough into rounds. Transfer each round to a muffin cup or tart cup; press into cup to form a tart shell.