Pot Pie English Pastry Crust

Pot Pie English Pastry Crust

This is the perfect homemade pastry crust for your pot pies!

Prep Time



Total Time






cups Sifted Gold Medal All Purpose Flour
cups Crisco Shortening
cup HOT water
tablespoon Lemon Juice
Egg Yolk Unbeaten
teaspoons Baking Powder
teaspoon salt
  1. Preheat oven to 425 degrees. Sift together Flour, Salt and Baking Power in a mixing bowl or in the food processor.
  2. Cut in shortening until it form small crumbles.
  3. Add lemon juice to the water.
  4. If preparing with a mixer or food processor, add the egg then add the water SLOWLY until dough forms a firm ball that cleans the sides of the bowl. If mixing by hand with a pastry blender, make a well, and add the egg and approximately 1/2 of the water. Mix until it forms a dough ball that cleans the sides of the bowl.
  5. Chill for one hour. I speed this up by putting the dough in wax paper then popping it in the freezer.
  6. Roll out on a floured pastry mat to approximately 1/4" thick (or thicker if you really like a thick crust).
  7. Place your favorite pot pie filling in your pie pan. Cover with crust and crimp edges. Slice small vents in your crust. If you prefer, you can also use this crust to make a top and bottom crust on your pot pie. You do not need to pre-bake the bottom crust. Proceed with the same baking instructions.
  8. Bake at 425 for 20 minutes or until crust is golden brown.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This also freezes very well. Make up extra mini pot pies and freeze them. To serve a frozen pot pie, cover with foil, and bake at 350 for approximately 1 hour.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.