Never Fail Pastry

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Servings: 4 Difficulty: Intermediate
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A reliable, tender dough perfect for pies, tarts, and savory hand pies
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This “Never Fail” pastry recipe is a baker’s secret weapon for creating consistently tender, flaky crusts every time. The unique combination of shortening, vinegar, and a whole egg creates a dough that is easy to handle yet incredibly soft when baked. The vinegar helps tenderize the gluten strands, preventing shrinkage during baking, while the shortening ensures a rich, melt-in-your-mouth texture. This versatile dough is perfect for both sweet fruit pies and savory meat pies. It holds its structure well during baking but cuts cleanly with a fork. Ideal for weekend baking projects or holiday gatherings, this dough requires minimal kneading and benefits from a brief rest to relax the gluten. Whether you are a novice baker or a seasoned pro, this recipe delivers professional results with simple, pantry-staple ingredients.

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Never Fail Pastry

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 2244.0

Description

This "Never Fail" pastry recipe is a baker's secret weapon for creating consistently tender, flaky crusts every time. The unique combination of shortening, vinegar, and a whole egg creates a dough that is easy to handle yet incredibly soft when baked. The vinegar helps tenderize the gluten strands, preventing shrinkage during baking, while the shortening ensures a rich, melt-in-your-mouth texture. This versatile dough is perfect for both sweet fruit pies and savory meat pies. It holds its structure well during baking but cuts cleanly with a fork. Ideal for weekend baking projects or holiday gatherings, this dough requires minimal kneading and benefits from a brief rest to relax the gluten. Whether you are a novice baker or a seasoned pro, this recipe delivers professional results with simple, pantry-staple ingredients.

Ingredients

Directions

  1. Beat the egg lightly in a liquid measuring cup.
  2. Add cold water to the beaten egg until the total liquid volume reaches 1 cup.
  3. Stir in the vinegar and mix well.
  4. Place half of the flour and salt into the bowl of a food processor or stand mixer.
  5. Add the shortening and pulse or mix until the mixture resembles coarse crumbs.
  6. With the machine running, slowly pour in half of the liquid mixture until the dough begins to form a cohesive lump.
  7. Repeat the process with the remaining dry ingredients and liquid mixture.
  8. Combine the two dough batches together in the bowl.
  9. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  10. Roll out the chilled dough on a lightly floured surface to desired thickness for your pie or tart.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2244.0kcal
% Daily Value *
Total Fat 119.5g184%
Saturated Fat 40.1g201%
Cholesterol 93.2mg32%
Sodium 9787.7mg408%
Total Carbohydrate 251.1g84%
Dietary Fiber 8.9g36%
Sugars 1.3g
Protein 36.2g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie crust, tender, flaky, dough, baking, shortening, easy, reliable, pastry, homemade, crust, dessert base, savory pie, fruit pie, kitchenaid, food processor, classic, comfort food, weekend baking, holiday recipe
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