1-2-3 Pastry
A quick, buttery pastry crust that rises to a golden crisp, perfect for pies, tarts, or savory turnovers. Ideal for bakers who crave simplicity and a touch of homemade charm.
Ingredients
Instructions
- Preheat oven to 450°F.
- Combine 1 3/4 cups flour with a pinch of salt in a bowl.
- Add 1/3 cup corn oil and mix with a fork until the mixture resembles coarse crumbs.
- Stir in 2 tablespoons water until a dough forms.
- Divide dough into two equal portions, cover each with waxed paper, and roll out into circles.
Tips & Substitutions
For a flakier pastry, ensure your corn oil is chilled before mixing. If you don't have corn oil, canola or vegetable oil can be used as substitutes. For added flavor, consider incorporating herbs or spices into the flour. This pastry can be made ahead and kept in the fridge for up to a week before use.
Serving Suggestions
This 1-2-3 pastry is perfect for sweet or savory fillings. Consider using it for a fruit tart, which pairs beautifully with Raspberry Applesauce, or as a base for savory quiches. Serve with a side salad, like Apricot 'Forever' Salad, for a complete meal.
Storage & Reheating
To store leftover pastry, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to three days. When ready to use, allow it to come to room temperature before rolling out, or reheat in a 350°F oven for about 10 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of 1-2-3 Pastry contains roughly 928 calories, with 105g fat. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that the texture may be denser. For best results, consider using half whole wheat and half all-purpose flour to maintain some flakiness.
What can I use if I don't have corn oil?
If corn oil is unavailable, you can substitute it with other neutral oils like canola or vegetable oil. Olive oil can also be used for a different flavor profile, but it may alter the taste of the pastry.
How can I prevent the pastry from shrinking during baking?
To prevent shrinking, make sure to chill the pastry dough after rolling it out and before baking. This helps the fats solidify and maintain their shape. Additionally, avoid stretching the dough while placing it in the pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).