Foolproof Pastry

READY IN: 45mins
Recipe by conniecooks

This is flaky, delicious, and easy to work with. Makes enough for 1 10 inch double crust

Top Review by omeomy 2

I'll be the first to admit that I'm no pastry chef, but this one worked for me! I did halve the recipe (so I got a little extra egg; I just cut back on the vinegar and water) and I used butter only. I blind baked it a little then filled it with Shepherd's Pie, complete with mashed potatoes (more butter!!!). I am really pleased with how well it turned out and I will make it again now that the weather has turned somewhat chilly because it rated good votes all round the table. Thank you Connie.

Ingredients Nutrition


  1. In a food processor bowl mix flour and salt.
  2. Add cubed shortening & butter.
  3. Pulse until it resembles coarse crumbs.
  4. Transfer to another large bowl
  5. Mix egg, vinegar, and Ice water together.
  6. Quickly stir into flour mixture with a fork.
  7. Mix lightly(mixture may not come together very well).
  8. Put whole mixture in a plastic food storage bag.
  9. Gently through the plastic knead into a ball.
  10. This prevents the heat of your hands melting the shortening.
  11. Flatten into a disc shape.
  12. Keep in bag and chill 15 - 30 minutes.
  13. Cut in 1/2.
  14. Shape into a flattened circle.
  15. Always roll from the centre outwards.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a