Dave's Recipes

Never-Fail Pastry

This is a foolproof pastry recipe guaranteed to deliver perfectly flaky pie crusts every time.

Prep: 20 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

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.

  • 5 1⁄2 cups (688 g) all-purpose flour
  • 1 1⁄2 tsp (9 g) salt
  • 1 tsp (5 g) baking powder
  • 3 Tbsp brown sugar
  • 5 1⁄2 cups (688 g) all-purpose flour
  • 1 1⁄2 tsp (9 g) salt
  • 1 tsp (5 g) baking powder
  • 3 Tbsp brown sugar

Mix flour, salt, baking powder, and brown sugar in large bowl

  • 1 lb (454 g) lard
  • 1 lb (454 g) lard

With a pastry blender or two knives, cut in the lard until the consistency or coarse meal with a few larger pieces

  • 1 (51 g) large egg
  • 1 Tbsp vinegar
  • 1 (51 g) large egg
  • 1 Tbsp 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

Sources:

  • Helen Grant

Category:

Desserts

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.

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