I have been on the hunt for the perfect pastry recipe forever. And I've tried plenty of them.
Some used all shortening, some used all butter. Some wouldn't crisp up on the bottom, they would just stay soggy, some weren't flaky. Neither of those things appeal to me.
What does appeal to me, and I imagine most people, is pastry that is quick to make, rolls out easily, crisps perfectly on the top and bottom, and is amazingly flaky. This is that pastry.
I found this recipe in an issue of Today's Parent magazine many, many years ago. It was called 100 percent guaranteed bombproof pastry. I can't really argue with that title. It really is bombproof pastry. It's so easy to make, and it always turns out.
The only thing that I do differently is replacing some of the shortening with butter. I like the flavour a bit better with some butter in the pastry, and I also find that the bottom crisps better. But it IS a bit flakier when you use all shortening, so you can easily change it up depending on your preference.
At any rate, it's the easiest pastry recipe I've ever made, and it always turns out. I've found my perfect pastry!
Plus, it can be made just as easily by hand and in the food processor. I typically use the food processor cause I'm lazy and it's a bit faster, but I included the directions to make it by hand. If you want to make it in the food processor, just make sure not to mix it too much or you'll lose the flakiness – I use the pulse button to cut in the butter and shortening, add the liquid, and then pulse again until it just starts to come together. If you don't over mix it, the food processor is a really fast and easy way to make pastry.
Either way – this pastry is fantastic. If you've been looking for a perfect pastry recipe, give this one a try. Because everyone needs a go to pastry recipe.
Recipe and photos updated May 23/16, originally posted Feb 9/15.
Perfect Pastry
Prep time: 10 mins
Total time: 10 mins
Yield: 2 double pie crusts
I like the combination of butter and shortening in this pastry, but you can easily use only shortening if you prefer. Both work just fine. I've also made this pastry in the food processor and it turns out perfectly. Just pulse the food processor 10-15 times to cut in the butter/shortening, add the liquid, and pulse another 10-15 times until the dough starts to come together.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup shortening, very cold
- ¾ cup unsalted butter, very cold
- ½ cup water
- 1 tablespoon vinegar
- 1 large egg
Directions
- In a large bowl, whisk together the flour, sugar and salt. Grate the shortening and the butter and toss them with the flour mixture until evenly coated, and the mixture resembles coarse crumbs.
- In a small bowl, whisk together the water, vinegar and egg. Pour it all into the flour mixture and toss lightly until everything is evenly moistened. With floured hands, divide the dough into four pieces and pat each of them into a flat disk. Wrap the disks in plastic wrap and refrigerate for at least an hour before using. Pastry can also be frozen for up to 3 months, thaw in the refrigerator overnight before using.
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