No Fail Pastry
A versatile and foolproof pastry dough that yields flaky, tender crusts perfect for pies and tarts, suitable for bakers of all skill levels seeking reliable results.
Ingredients
Instructions
- Mix shortening, salt, and boiling water until well combined.
- Add flour to the mixture once the shortening has been whipped in.
- Mix until the dough is formed.
- Refrigerate the dough overnight or for at least 2 hours before using.
Tips & Substitutions
For a flakier pastry, ensure your shortening is cold before mixing. If you don't have shortening, you can use butter or margarine as substitutes, though they may alter the flavor slightly. When adding flour, mix gently to avoid overworking the dough, which can result in a tough texture. If the dough feels too dry, a small splash of cold water can help.
Serving Suggestions
This versatile pastry can be used for pies, tarts, or savory quiches. Pair it with a fresh salad like Sweet Potato Cole Slaw for a delightful contrast. You can also create hand pies filled with fruits or meats. For a sweet touch, serve with a drizzle of Skyler'S Best Barbecue Sauce for savory options.
Storage & Reheating
Wrap the dough tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days. If you need to store it longer, freeze the dough for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then roll it out for your desired pastry use.
Nutrition & Diet Analysis (per serving)
Each serving of No Fail Pastry contains roughly 556 calories, with 1g protein, 5g carbohydrates, and 60g fat. Note that it is relatively high in sodium, at 1765mg per serving (77% 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 it will produce a denser pastry. For best results, consider mixing half whole wheat and half all-purpose flour to maintain some flakiness while adding nutritional benefits.
How do I know when the pastry dough is ready?
The dough is ready when it holds together well without being sticky. It should be smooth and pliable. If it crumbles, add a tiny bit of cold water and mix again. Remember to refrigerate it before using to enhance its texture and ease of handling.
Can I make this pastry vegan?
To make this pastry vegan, substitute shortening with a plant-based butter or a vegan shortening alternative. Ensure that your choice does not contain any animal products, and follow the same mixing instructions for a delicious vegan pastry.
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).