English Pastry Crust for Meat Casseroles

"This is a very traditional recipe for English Pastry CRUST which is used as a top and bottom crust for a meat-filled pie/casserole. It needs to be chilled before using, so you need to make this ahead of the actual main dish you are going to make with it. Some filling suggestions are: -- Leftover turkey, stuffing, and gravy from Thanksgiving -- Roast Leg of Lamb, onions, and gravy. -- Chicken and veggies -- Ham, potatoes, cheese The recipe originally published in Betty Crocker but is becoming harder to find this specialty pastry recipe. Once you try it, it will fast become a favorite for those who especially LOVE to eat the pastry crust as much if not more than the filling. Just about anything you can think of is made extra special with this tasty pastry!"
photo by lolobugs24 photo by lolobugs24
photo by lolobugs24
Ready In:
1 crust




  • Sift together flour, baking powder, and salt.
  • Mix shortening into hot water until melted. Add yolk and blend well.
  • Add liquid mixture to flour mixture. Mix well.
  • Place in bowl, cover with plastic wrap and chill several hours or overnight.
  • When ready to use, preheat oven to 425 degs.
  • Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
  • Fill with whatever filling mixture you desire. (NOTE: Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!).
  • Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
  • Lay the top crust over the casserole, carefully removing the wax paper.
  • Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
  • Bake casserole at 425 for 25 mins until crust is golden brown.

Questions & Replies

  1. I have been searching and searching for the English Pasty recipe in an old Betty Crocker cookbook. This is the recipe I've been looking for! Thank you for sharing.


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Having been born/bred in NJ and moving to WY, I've experienced a lot of change in my life! But cooking has always been a joy. I learned at my mother's knee, as she taught me when I started in high school and she started back to full-time work. By the time I graduated, I was doing most of the daily cooking at home and all my mother's friends were jealous! I would love to have a decent kitchen, and a decent 'audience" to cook for, but I'm limited by size and a "significant other" who thinks the only thing that's decent to eat is steak and potatoes! Creativity is out the window!
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