Tiny New York Kitchen: Pie Crust Pastries

Screen Shot 2014-06-04 at 8.12.44 AMBy Victoria Hart Glavin of Tiny New York Kitchen 

Here are three basic pie crust pastries that are very versatile. They are easy to make and so much better than store bought crusts.

Basic Flour Pie Crust
Single 8 or 9-Inch Pie


  • 1 1/2 Cups Sifted Flour
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Shortening
  • 1/4 Cup Cold Water

In a large-size bowl sift flour and add salt. Cut in shortening and cold water with a pastry blender or two knives scissor-style. Shape dough into a ball and roll out to size. If recipe calls for a prebaked pie shell, bake in preheated 450 degree oven for 10 to 12 minutes until lightly browned. Makes 1 single pie crust.

Double Crust 8 or 9-Inch

  • 2 Cups Sifted Flour
  • 3/4 Teaspoon Kosher Salt
  • 1/2 Cup Shortening
  • 1/3 Cup Cold Water

Make as directed above. Makes 1 double pie crust.

Gingersnap Crust

  • 1 1/4 Cups Crushed Gingersnaps
  • 1/3 Cup Finely Chopped Nuts
  • 1/3 Cup Melted Butter
  • 1/3 Cup Sugar

In a large-size bowl blend ingredients together and press into a 9-inch pie pan. Bake in a preheated 350 degree oven for 8 to 10 minutes. Cool before filling. Makes 1 pie crust.

Graham Cracker Crust or Vanilla Wafer Crust


  • 1 1/4 Cups Graham Cracker Crumbs or Vanilla Wafer Crumbs
  • 1/4 Cup Sugar
  • 6 Tablespoons Melted Butter

In a large-size bowl combine ingredients and mix thoroughly. Press into a 9-inch pie pan. Bake in a preheated 375 degree oven for 6 to 8 minutes. Makes 1 pie crust.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.