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.
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.
- 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
- 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. Alternatively you can cut them into the flour mixture with two knives or a pastry blender.
- 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.