Perfect Pastry

This is the perfect pastry you’ve been looking for. Everyone needs a go to pastry recipe, this is mine! Perfect, easy, flaky pastry.

Perfect Pastry - This is the perfect pastry you've been looking for. Everyone needs a go to pastry recipe, this is mine! Perfect, easy, flaky pastry.

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.

Perfect Pastry - This is the perfect pastry you've been looking for. Everyone needs a go to pastry recipe, this is mine! Perfect, easy, flaky pastry.

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.

Perfect Pastry - This is the perfect pastry you've been looking for. Everyone needs a go to pastry recipe, this is mine! Perfect, easy, flaky pastry.

Recipe and photos updated May 23/16, originally posted Feb 9/15.

Perfect Pastry

Yield: enough pastry for 2 double pie crusts

This is the perfect pastry you've been looking for. Everyone needs a go to pastry recipe, this is mine! Perfect, easy, flaky pastry.

10 minPrep Time

10 minTotal Time

Save Recipe

Ingredients

4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, very cold
3/4 cup unsalted butter, very cold
1/2 cup water
1 tablespoon vinegar
1 large egg

Directions

  1. 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.
  2. 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.

Notes

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.

Source: Adapted from Today's Parent .

6.6.15
http://bakeeatrepeat.ca/perfect-pastry-recipe/

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Comments

    • stacey says

      The time/temp that you cook it at depends on the recipe you’re using it in. I’ve used it in many recipes, both savoury and sweet, and it always works perfectly. You would be able to use it with any recipe that calls for pie pastry, cooking it according to the recipe directions for whatever you’re using it in.

        • stacey says

          The pastry can be used in any recipe that calls for pastry. If you’re making a fruit tart, just follow the baking instructions for the fruit tart recipe and it will be fine. Whether you bake it first or not really depends on the recipe as they’re all a bit different, but I’ve used this pastry in a lot of recipes and it always turns out well no matter how it’s used. Hope that helps, let me know if you still have questions!

    • stacey says

      Hi Elana, I’ve used this pastry recipe for both sweet and savoury pies, so it’s good for either. There is only 1 tablespoon of sugar in the recipe for two double pie crusts which isn’t much so it doesn’t taste sweet, it does help give a good texture to the pastry though. A bit of sugar in the recipe helps give the pastry that perfect crisp texture, and it helps with the browning.

    • stacey says

      I’ve tried a ton of different pastry recipes too – but this is definitely my favourite! Thanks Liz!

  1. says

    Don’t you love when you find a perfect recipe for something? I love how easy pie crust is to make, but it can be hard to find just the right ratio of ingredients. You just can’t beat a flaky crust too!

  2. Cris says

    I’ve never made pastry before so excuse me if this is a dumb question…. But dividing the dough into 4 disks means you make 4 pastries?

    • stacey says

      No worries! This recipe makes enough for 2 double pie crusts, so each of the four portions (disks) would be enough pastry to make one bottom crust or one top crust for a regular 9″ pie.

      • Cris says

        Thank you! That’s what I was meaning to ask but wasn’t sure how to word it, can you tell I don’t bake very often? I will be trying this tomorrow as my husband gifted me with an apple peeler/corer/slicer. I think it was more of a *hint* than a gift lol. Thank you so much for the recipe and quick reply!

  3. says

    I love that this pastry was called bombproof…what a name! I’ve never been able to find the right pastry either, as I’m always too impatient and end up buying the store-bought kind when my recipes fail. This version looks fantastic! Pinned!

  4. says

    I have been using this recipe for many years as did my mom, (I’m not spring chicken, trust me) so it is a very old recipe. I have recently learned with any pastry recipe, even boxed mixes, that if you mix the required ice water with one half vodka. I guarantee it will be flakier. (recipe says 6 tbls. ice water, use 3 tbls. water + 3 tbls vodka.)

    • stacey says

      I’ve heard of using half vodka in pastry before but haven’t yet tried it. That’s now on my list of things to try out! :)

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