By Debber on May 25, 2007
Photo by Chef #1802519848
Photo by Chef #1802519848
"This goes with Cornish Miners' Pasties and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies."
Serving Size: 1 (96 g)
Servings Per Recipe: 6
"Very easy, and very flaky and tasty! I used Crisco. I rolled out the "pastries" between two pieces of wax paper (as opposed to plastic wrap). I used this recipe with the Cornish Pastries recipe that you posted (Recipe #230311).
This recipe also works well with butter (although it's flakier with the Crisco). I also used this recipe to make a crust for a chicken pot pie! I also love how easy it is to handle! This is my go-to recipe for a savory pastry crust! Thank you!"
"Wow! Thank you for such a great, easy to prepare pastry recipe! I went healthy with this and used whole wheat flour and Smart Balance butter (made with EVOO) - turned out great!!"
"Debber, this is THE MOST OUTSTANDING pastry crust ever! DH couldn't stop raving about it.. I made it for your Recipe #230311. I used butter instead of lard or shortening and used less than 3/4 cup water for the dough.. and they were very flakey indeed! Thank you, Debber, for sharing your wonderful recipe. Made for PAC '07."
"This was great. My dad was from Ironwood. We would<br/>visit in summer and we would always eat pasty. This was dead on!"
"Looking for something to do with that Thanksgiving leftover turkey and stuffing ? Chop up turkey and add to leftover stuffing and use for your pasty ingredients. Yummy!!"
"The crust was perfect, I used it for making the pasties, and was very pleased! The crust turned out very flaky. The perfect pasty pastry recipe!"
"I usually use my Grandmothers recipe which is made with lard but decided to try yours with shortening this year. This was great dough and was very easy to use, my Husband said this is his favorite pasty crust I have made."
"I usually struggle with pie crust but not this one. Really came out great for our pasty pie."
"Super easy and delicious- I made this with recipe #230311, and it made a crust that was unbelievably light and flaky."
"Very good. I actually used butter flavored shorting ... Turned out Great."