Never Fail Pastry
Never Fail Pastry is a versatile and easy-to-make crust perfect for pies and tarts. Its rich buttery flavor combined with a tender, flaky texture makes it suitable for both sweet and savory dishes. Ideal for bakers of all skill levels seeking reliable, delicious pastry every time.
Ingredients
Instructions
- In a large bowl, beat the butter and sugar with a fork until creamy, then blend in the soft shortening.
- Combine the sifted flour and salt with a fork; then blend with the butter mixture.
- Gradually stir in cold water until the mixture cleans the sides of the bowl.
- On a lightly floured surface, knead the dough until just well mixed.
- Chill the dough.
- Divide the dough into thirds and roll out each to form crusts.
- Bake at 450°F for 13 to 15 minutes or until golden brown.
Tips & Substitutions
For a flakier pastry, ensure that your butter and shortening are soft but not melted, as this helps to create layers. You can substitute half of the butter with olive oil for a slightly healthier option. If you don't have shortening, use an equal amount of cold butter instead. Always chill the dough for at least 30 minutes before rolling for the best texture.
Serving Suggestions
This pastry pairs beautifully with savory fillings like quiches or pot pies. Serve with a side salad for a complete meal, or use it as a base for dessert by filling it with fresh fruits and whipped cream, reminiscent of Peaches & Cream. It is versatile enough for both sweet and savory dishes.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap in the refrigerator for up to a week. If you have baked crusts, keep them in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10 minutes until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pastry contains roughly 2224 calories, with 2g protein, 16g carbohydrates, and 240g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1747mg 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 freeze the pastry dough?
Yes, you can freeze the pastry dough! Wrap it tightly in plastic wrap and place it in an airtight container. It will keep well in the freezer for up to 3 months. When you're ready to use it, thaw it overnight in the refrigerator before rolling it out.
What can I do if my dough is too crumbly?
If your dough is too crumbly, try adding a little more cold water, one tablespoon at a time, until it comes together. Make sure you're measuring your flour accurately; using a kitchen scale can help. Avoid overworking the dough to maintain its flakiness.
How do I know when the pastry is baked properly?
The pastry is done when it is golden brown and firm to the touch. Keep an eye on it in the last few minutes of baking to ensure it doesn't overbrown. If the edges start to darken too quickly, you can cover them with foil to prevent burning.
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).