Never Fail Pastry

1 double-crust pie servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
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Never Fail Pastry
A reliable, foolproof pie crust recipe using flour, shortening, egg, and cold water that creates a tender, flaky pastry perfect for any pie or tart. This never-fail method makes enough dough for a double-crust pie and can be made ahead and refrigerated until you’re ready to bake.

Ingredients

1 double-crust pie servings
  • 2 3/4 cups flour
  • 1 cup shortening
  • 1 1/2 tsp salt
  • 1 egg
  • Cold water

Step-by-Step Instructions

  1. Beat egg in measuring cup, add enough cold water to the egg to make 1/2 cup liquid.
  2. Blend flour and shortening together until mixture resembles coarse crumbs. Add liquid to flour mixture and blend together well until dough forms.
  3. Roll out dough on floured surface to desired thickness for your pie or tart recipe.

Common Problems and Solutions

Q: Why is my pastry tough?

A: You may have overworked the dough. Mix just until the dough comes together - overmixing develops too much gluten and creates a tough crust. Also make sure your water is cold.

Q: Why does my dough crack when rolling?

A: The dough might be too cold or too dry. Let refrigerated dough sit at room temperature for 5-10 minutes before rolling, and if it's cracking, you can knead in a teaspoon of cold water at a time until it's more pliable.

Tips and Techniques

Keep your ingredients cold for the best flaky texture. You can chill the flour and cut the shortening into small pieces before starting. This pastry is very forgiving and works well for both sweet and savory applications.

Ingredient Substitutions

  • shortening: cold butter or lard
  • all-purpose flour: half all-purpose and half pastry flour

Equipment Needed

  • mixing bowl
  • measuring cups
  • fork or pastry blender
  • rolling pin