No Fail Pastry Shells
No fail pastry shells are versatile, flaky, and easy to prepare, perfect for sweet or savory fillings. Ideal for bakers of all skill levels seeking reliable crusts.
Ingredients
Instructions
- Cut together flour, salt, and shortening until mixture resembles coarse crumbs.
- Mix together vinegar, egg, and cold water.
- Beat with a fork and pour the liquid mixture over the flour mixture.
- Mix until the dough is sticky and soft.
- Divide the dough into 3 parts and roll out on a lightly floured surface.
- Bake in a preheated oven at 450°F until golden brown, about 10 minutes.
Tips & Substitutions
For best results, ensure your shortening is very cold before mixing, as this helps create a flaky texture. If you don't have vinegar, lemon juice can be used as a substitute. You can also experiment with half whole wheat flour for a nuttier flavor. If the dough feels too dry, add a little extra cold water, a teaspoon at a time.
Serving Suggestions
These pastry shells are versatile and can be filled with sweet or savory fillings. They pair beautifully with Rich Pineapple Pie or can be used to hold a creamy filling for a quiche. Serve alongside a fresh salad or alongside Georgia Cheese Grits for a delightful meal. You can also use them for mini desserts or appetizers.
Storage & Reheating
Store any leftover pastry shells in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail Pastry Shells contains roughly 706 calories, with 9g protein, 136g carbohydrates, and 9g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2671mg per serving (116% 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 butter instead of shortening?
Yes, you can substitute butter for shortening, but keep in mind that it may result in a slightly different texture. Butter will add a richer flavor, but shortening helps create a flakier pastry. If using butter, ensure it's cold and cut into small cubes before mixing.
How do I know when the pastry shells are done?
The pastry shells are done when they turn a golden brown color. This usually takes about 10 minutes at 450°F. Keep an eye on them towards the end of baking to prevent over-browning. If they're browning too quickly, you can lower the oven temperature slightly.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and wrap it tightly in plastic wrap, then refrigerate for up to 2 days. Alternatively, you can freeze the dough for up to 2 months. Just thaw it in the refrigerator overnight before rolling it out and baking.
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).