Mother'S Pastry
A versatile, flaky pastry shell perfect for salads or sweet fillings, made with simple ingredients like flour, Crisco, and vinegar for a tender, buttery texture.
Ingredients
Instructions
- Cut Crisco into the flour and salt until the mixture resembles coarse crumbs.
- Break the egg into a mixing cup.
- Add vinegar and water to make a total of 1/2 cup of liquid.
- Stir the liquid mixture and add it to the dry ingredients.
- Mix thoroughly until the dough is well combined.
- Divide the dough to make either 2 large, deep shells or 3 smaller shells.
- Keep the shells in Ziploc bags in the refrigerator for 2 to 3 weeks.
- Use the shells as edible bowls for salads or other fillings.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before cutting it into the flour mixture. You can substitute butter for Crisco if desired, but it may alter the texture slightly. If you want a richer flavor, consider adding a teaspoon of sugar to the dough. Remember to handle the dough gently to avoid toughness, and chill it before rolling out if it feels too soft.
Serving Suggestions
These pastry shells make excellent edible bowls for salads, dips, or savory fillings. They pair beautifully with a fresh garden salad or can be filled with a warm, comforting stew like the Crock Pot Recipe - Hungarian Goulash. For a sweet touch, fill them with fruits and drizzled with Easy German Chocolate Topping for dessert.
Storage & Reheating
Store the pastry shells in Ziploc bags or airtight containers in the refrigerator for up to 3 weeks. If you want to keep them longer, consider freezing them, which can extend their shelf life for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warmed through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Pastry contains roughly 450 calories, with 6g protein, 90g carbohydrates, and 4g fat. It is a good source of iron (17% of the Daily Value), calcium (14% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 695mg per serving (30% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but keep in mind that the texture may be denser. You might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start with a small amount of water and add as needed until the dough comes together.
How do I know when the pastry dough is mixed enough?
The dough is well mixed when it holds together and forms a ball without crumbling apart. It should be slightly tacky but not sticky. Avoid overmixing, as this can lead to a tough crust. If the mixture resembles coarse crumbs and holds together when pressed, you’re good to go.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for 2 to 3 days before using it. Just wrap it tightly in plastic wrap or place it in a Ziploc bag to prevent it from drying out. If you want to prepare it for longer storage, freezing is a great option.
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).