Sweet Short Pastry

Sweet Short Pastry

17 Reviews 1 Pic
Nori Salisbury
Recipe by  Nori Salisbury

“A sweet shortbread type pie crust. Goes well with fruit pies.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie crust



  1. Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
  2. When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.

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Reviews (17)

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I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be, without being completely tasteless like other recipes I've tried. I needed to use quite a bit more water than was called for, though, and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today.



I made some modifications to the recipe as I doubled it. Instead of white sugar I used brown sugar. I used margarine and eliminated the need to add salt. Everyone indicated that there was too much liquid. I used 5 tablespoons of water to 2 beaten eggs. My crust was delicious, flaky and now is going to be the one I use for my pies and tarts from now on. Thank you for sharing your recipe.



This is a really good pastry recipe, quick easy and tastes great, not too dry! A great use for it is with Grandma's Lemon Meringue Pie (also on the site).

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Amount Per Serving (8 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet



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French Pastry Pie Crust


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Fried Pie Pastry