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.
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.
Recipe and photos updated May 23/16, originally posted Feb 9/15. 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 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. This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Perfect Pastry
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 311 Total Fat: 22.1g Saturated Fat: 9.5g Cholesterol: 35mg Sodium: 140mg Carbohydrates: 24.6g Fiber: 0.8g Sugar: 0.9g Protein: 3.7g
I just tried this recipe and it came out very dry, crumbly, and hard to work with…I thought I followed the recipe to a T…any tips on what I’m doing wrong?
Hi Liz – I find it’s a bit dry and crumbly feeling when you first mix it together, but when you press it together with your hands it should stay together in a ball. If it won’t even stay together when you press it with your hands I would try mixing in another tablespoon or so of water and then try. It’s less crumbly after you chill it. If you try to roll it out right away it won’t work very well, it needs to be chilled first – but it should be fairly easy to work with once it’s chilled. I also often make this in the food processor and if you process it a bit longer it will come together for you into a ball. You just need to be careful not to overdo it or you’ll lose the flakiness of the pastry, but if you mix it slightly longer then it will be easier to work with. I hope that helps!
How long do you cook it/what temp? Does it adapt to any recipe you use it with?
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.
So in pastry recipe you never said what to do after, eg if I make fruit tarts do I bake pastry first?
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!
Hi, I’m confused about the sugar. It doesn’t say that the recipe is for sweet pies.
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.
Thanks Stacey.
I am always trying new crust recipes and this is definitely one of the best! Thanks, Stacey!
I’ve tried a ton of different pastry recipes too – but this is definitely my favourite! Thanks Liz!
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!
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?
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.
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!
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!
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.)
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! 🙂
Does the vodka change the taste of the crust? I love a good buttery crust but I’m super intrigued by this tip!
No it does not change the taste, it evaporates Nd makes a flaky crust.