Never-Fail Pastry (x0.5 scale)
Recipe by user david
This is a foolproof pastry recipe guaranteed to deliver perfectly flaky pie crusts every time.
This Never-Fail Pastry is an easy-to-make recipe for pie crusts that always turn out perfectly flaky and delicious. The inclusion of vinegar ensures the dough retains its tenderness, making it easy to work with. It's best served in any pie or tart recipe, and the dough can be made in advance and kept chilled until ready to use. Remember not to over mix the dough, as this could result in a tough crust.
- 2 3⁄4 cups, 2 1⁄2 tsp 2 3⁄4 cups, 2 1⁄2 tsp (340 g) all-purpose flour
- 3⁄4 tsp 3⁄4 tsp (4 g) salt
- 1⁄2 tsp 1⁄2 tsp (2 g) baking powder
- 1 Tbsp, 1 1⁄2 tsp 1 Tbsp, 1 1⁄2 tsp (20 g) brown sugar
- 2 3⁄4 cups, 2 1⁄2 tsp 2 3⁄4 cups, 2 1⁄2 tsp (340 g) all-purpose flour
- 3⁄4 tsp 3⁄4 tsp (4 g) salt
- 1⁄2 tsp 1⁄2 tsp (2 g) baking powder
- 1 Tbsp, 1 1⁄2 tsp 1 Tbsp, 1 1⁄2 tsp (20 g) brown sugar
Mix flour, salt, baking powder, and brown sugar in large bowl
- 8 oz 8 oz (230 g) lard
- 8 oz 8 oz (230 g) lard
With a pastry blender or two knives, cut in the lard until the consistency or coarse meal with a few larger pieces
- 0.5 0.5 (26 g) large egg
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) vinegar
- 0.5 0.5 (26 g) large egg
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) vinegar
Break egg into a one-cup measure, and add vinegar
- water, cold
- water, cold
Fill cup to 1 cup mark with cold water and blend together
With a fork, gradually stir liquid mixture into flour mixture
With a fork, gradually stir liquid mixture into flour mixture
Add only enough liquid to make dough cling together and clean easily from the bowl
Add only enough liquid to make dough cling together and clean easily from the bowl
Divide into three and wrap each ball tightly in wax paper and chill until ready to use
Divide into three and wrap each ball tightly in wax paper and chill until ready to use
Notes
Wrapping the dough tightly ensures it doesn't dry out while chilling.
This dough can be used for both sweet and savory pies, just adjust the amount of sugar accordingly.
The dough can be made in advance and stored in the refrigerator for up to two days.
Nutrition Information
| Nutrient | Total |
|---|---|
| Calories | 1 |
| Protein | 0.0g |
| Fat | 0.0g |
| Saturated Fat | 0.0g |
| Carbohydrates | 0.6g |
| Fiber | 0.0g |
| Sugar | 0.0g |
| Sodium | 230mg |
| Cholesterol | 0mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
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