New recipes

Easy Never Fail Pastry recipe

Easy Never Fail Pastry recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Shortcrust pastry

This healthy pastry recipe only requires plain flour, oil and cold water! Try it - I know you'll be impressed.

355 people made this

IngredientsMakes: 1 pie

  • 250g plain flour
  • 160ml rapeseed oil
  • 90ml iced water
  • 1 tespoon salt (optional)

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Mix together flour, oil and ice water.
  2. Divide dough in half. Roll each piece between two pieces of cling film.
  3. If you like, chill for 30 minutes befre rolling out on a floured surface as required in pie or quiche recipes.

Recently viewed

Reviews & ratingsAverage global rating:(218)

Reviews in English (177)

by Sarah S

I absoluely LOVE this recipe. I took the advice of others and added 1 tsp of sugar and 1 tsp of salt to the flour and also mixed the oil and water until creamy before adding it to the flour. I found that following the recipe as is makes enough for one pie crust with a bit left over, so I make 1.5 of the recipe for 2 pie crusts. I have used this many many times and will continue to keep making it! Thanks!-04 May 2006

by two2luv

I was a bit skeptical as I mixed and rolled this out. It seemed pretty gooey. I did add a couple more teaspoons of flour as I rolled it out so that it wouldn't tear as I transferred it to the pie plate. But the end result is WOW. It's delicious! I used it to make an apple pie and sprinkled the top crust with a little sugar before baking. What a great recipe! Light, flakey, perfect. Even the bottom crust, which I was afraid would be soft, is firm yet delicate. I can't WAIT to make another pie with this recipe. It's a little intimidating as you're preparing it, but stick with it. The texture and flavor are among the best I've ever tasted.**just had to come back and add that my pies have now become famous in the neighborhood because of this recipe. Our friend has been heckling me all week from across the street to bake him a pie.Thank you thank you thank you for this recipe. I will never use another one as long as I live!-30 Jun 2007

by Lisa Gunning Paternoster

I've been making a similar version for years. Only I add 1 t sugar and 1 t salt into the flour and combine with a fork. Next, stir the oil and ice water (7+ T) until creamy, then pour over flour mixture. You can also pat it into a pie plate to avoid rolling.-22 Jul 2005

More collections

5 Minute No Fail Flaky Pie Crust

Is there anything better than pie? It&rsquos the PERFECT fall dessert! But let&rsquos face it&mdashputting together a pie takes time, right? Well, not with this 5-minute pie crust! This all-butter pie crust recipe is totally foolproof, no fuss and it never fails to impress!

It seems like pie crust is one area where people struggle. Too much rolling and it turns out tough. Too much butter and it's oily, too little and your pie crust is dry. While all forms of pie are delicious, no one wants a disappointing crust!

So, if you&rsquore ready for a fast, perfect pie crust, try this 5-minute pie crust recipe as your go-to pie recipe. You&rsquoll have a share-worthy pie every single time.

Is Butter or Shortening Better for Making Pie Crust?

All good pie starts with good dough. But how to go about achieving the perfect flaky pie crust has been as hotly debated as whether Madonna or Lady Gaga is the real queen of music.

All butter pie crust vs. shortening: An all butter crust with different size chunks of the fat in your dough makes it flaky and light. Butter contains more water than shortening, so as it bakes the steam puffs up the crust creating light and flaky layers. Shortening can take on a greasier feel, and lacks the same flavor as butter.

All butter pie crust vs. lard: The main issue with using lard is that it can be difficult to get your hands on high quality rendered leaf lard. Lard variations found in grocery stores are often hydrogenated and filled with preservatives.

For me, an all butter pie crust recipe without shortening makes the perfect, flaky pie crust that checks all the flavor boxes.

1. Cut the shortening into the flour and salt. This can be done in a food processor but I use a traditional pastry blender. The shortening/flour mixture should be cut to about the size of small peas.

2 Mix the egg, ice water and vinegar until just mixed thoroughly.

3. Pour the liquid into the shortening/flour mixture and stir just until it is holding together.

4. Shape into 2 rounds. Chill until you are ready to use.

5. Roll out each round to fit your pie pan.

Never Fail, Sky High Biscuits

Preheat oven to 400ºF. Cube the butter and place it in the freezer to get it nice and cold. Meanwhile, mix dry ingredients (flour, sugar, baking powder) in a mixing bowl. Attach the paddle to mixer. Add butter and mix on low until mixture resembles coarse, small peas. (If not using a mixer, a pastry blender/cutter or 2 knives will work to blend the butter into the dry ingredients.)

In a separate bowl or measuring cup, add the egg to the milk and mix slightly. Add the wet ingredients to the dry ingredients and mix just until the dough comes together. Turn out onto your cutting surface which has been sprinkled with flour. Knead slightly with flour and pat the dough out, using your fingertips, until it is about 1/2″ to 3/4″ thick. Cut biscuits and place onto a baking tray that has been sprayed with cooking spray. (I use a pizza stone it works perfectly.) Place on the center rack and bake for 14-16 minutes.

Decrease flour by 1/3 cup and replace with cornmeal. Add a handful of fresh chopped chives, a handful of shredded cheddar cheese and 1-2 teaspoons of fresh ground pepper for a savory variation. Goes great with soups, stews and chili.

What You’ll Need To Make Homemade Puff Pastry

Making this shortcut pastry is so simple, you’ll wonder why you haven’t been working smarter instead of harder for years. Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Place butter in the freezer for at least two hours. Once the butter is ready, the whole process should only take 15 minutes to 30 minutes.
  2. Mix water and lemon juice in a jug.
  3. Mix cold flour and salt in a large bowl.
  4. Grate frozen butter into a large bowl. Stir with a knife.
  5. Pour the jug into the large bowl. Bring the pastry together using your hands — you don’t even need a food processor.
  6. Bring the dough together in a ball, and seal with plastic wrap.
  7. Either bake, refrigerate for up to three days or freeze for later use.

Amish Never Fail Pie Crust Recipe

This Amish never fail pie crust is my go-to crust for everything that needs, well, a crust. It is light and flaky and perfect for anything from apple pies to pot pies. This recipe comes from some Amish friends and while they go about things in a very traditional Amish matter, I still use my basic kitchen technology to help the process along. Feel free to use your elbow grease though! No matter how you shake this up, the recipe itself is super simple. I promise you can do it!

Easy Oil Pie Crust

Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. Using oil makes the crust vegan friendly, so this simple oil crust can cater to restricted dietary needs or people with dairy allergies or intolerances. A pie crust using oil is not only a nice change but is also much easier to make as you don't need a pastry blender or a rolling pin. The result is a flaky crust that you can use for savory or sweet fillings.

Keep in mind that the oil you use will impact the flavor of the crust, so the dough is most versatile when made with a mild-flavored oil like vegetable, canola, or orange safflower. Choose wisely, as coconut oil, olive oil, or peanut oil can add a bold and rich flavor. Use coconut oil for an added flavor in a coconut cream pie or banana cream pie with coconut, olive oil for a quiche or chicken pot pie, or peanut oil to complement a chocolate filling.

Also, different oils have different smoking points, so first check the temperature you are planning to use on the oven against the smoking point of the oil you have in your dough. If too hot, the dough will inevitably "smoke" and have a sour flavor.

This is the perfect pie crust recipe for beginner bakers or anyone intimidated by having to cut shortening into the flour. It's also a quick and easy alternative to crusts for all types of pies. If you need a top crust as well for your pie, simply double the recipe.

8 tablespoons (115 grams or 1 stick) unsalted butter, melted

1 cup (215 grams) lightly packed dark brown sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract, optional

1/4 teaspoon fine sea salt

1 cup (125 grams) all-purpose flour

1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)

1/2 to 1 cup chopped and toasted nuts

1/2 to 1 cup chopped dried fruit or shredded/flaked coconut

1/4 cup liquor (bourbon, whiskey, rum, etc.) note: Increase flour by 1 tablespoon to accommodate

1/2 teaspoon flavorings or extracts (coconut, mint, rum, raspberry, etc.)

2 tablespoons instant espresso powder

Perfect Pie Crust

This recipe, sent to me by my friend Sylvia, is absolutely, positively a keeper.

Crisco (vegetable shortening)

  1. In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
  2. Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it&rsquos still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
  3. When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it&rsquos a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it&rsquos about ½ inch larger in diameter than your pie pan.
  4. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

I receive recipes from readers quite frequently, and I read each and every one. I figure if someone&rsquos going to take the time to type out and email me a recipe, it&rsquos probably pretty dadgum good. I have a folder building of the reader recipes I plan to try in the new year, but the one I couldn&rsquot wait to test out was this pie crust recipe, sent to me by Sylvia L., a reader. I&rsquod seen different permutations/combinations of this recipe before&mdashin fact, I believe my mom&rsquos &ldquoPerfect Pie Crust&rdquo uses these same ingredients. Something dear Sylvia suggested, though, really caught my eye: &ldquoYou can even make them ahead of time and freeze them,&rdquo she said. &ldquoThe crusts turn out even flakier!&rdquo

I really love flaky pie crust, and it&rsquos always been a difficult quality for me to achieve, despite most people&rsquos claims that their recipe is THE flakiest pie crust in existence. I was intrigued, and decided to try Sylvia&rsquos recipe and method here in plain sight. You&rsquoll get to see the results in the next post, but for now let&rsquos MAKE this blessed, beautiful pie crust, shall we?

The Cast of Characters: Crisco (vegetable shortening), flour, salt, water, vinegar, and egg. Oh, how could anything so right ever go wrong?

First, measure 3 cups All-Purpose flour into a mixing bowl.

Next, measure 1 1/2 cups Crisco. For once in my life, I&rsquom going to say this&hellipand then it will never happen again: You must use Crisco, not butter. Butter simply will not work.

And what is UP with my finger in this photo? How scary does THAT look?

Add the Crisco to the flour&hellip

And find your pastry cutter. It really is an essential tool when it comes to pie crust. (Yeah, yeah, you can use &ldquotwo knives&rdquo and all that, but I&rsquove never done that successfully. Actually, I&rsquove never tried it. But if I ever tried it, I know it wouldn&rsquot work. I just know it.)

Just gradually work the Crisco into the flour.

You should expect this to take 3 to 4 minutes&hellip

Just keep working until the mixture resembles &ldquocoarse meal,&rdquo though I&rsquove never really understood what that means. Basically, there should be no large chunks of shortening left it should all be integrated into the flour. Or the flour should be integrated into the shortening. It&rsquos all how you look at it.

Now crack an egg into a bowl&hellip

Now pour the egg into the flour/shortening mixture.

Add 5 tablespoons cold water&hellip

Then find your white vinegar&hellip

Next, add 1 teaspoon of salt&hellip

That means don&rsquot beat the tar out of it. Just incorporate the ingredients, man.

Now stick your big claw into the bowl and remove one-third of the dough.

Repeat to form three evenly-sized balls of dough.

Now place each dough into a large Ziploc bag.

We&rsquore going to prepare the balls of dough for freezing.

Using a rolling pin, slightly flatten each ball of dough to make rolling easier later&hellip

Then seal each Ziploc and place bags in the FREEZER&mdashyes, Sylvia, I&rsquom listenin&rsquo to ya, honey&mdashuntil you need them.

Now, this is how my life works: I intended to freeze the dough for about twenty minutes, allowing it to firm up and make rolling easier for the pie I was about to make for you, my precious, darling, beloved readers. Then I got a call from an acquaintance of mine who&rsquod been caught in the blinding snowstorm that hit our country this afternoon. She&rsquod run off the highway and was stuck in the ditch, and wanted to know if Marlboro Man and I were free to come help her. Of course, I told her we&rsquod be right there, and within minutes we&rsquod loaded up the kids and headed toward our stranded motorist.

Marlboro Man hooked up a chain to her very lightweight pickup and, knowing how nervous she is about ice and snow, I offered to steer her vehicle out of the snow and drive her home. Because he&rsquos perfect at everything, Marlboro Man got us out, said, &ldquoFollow me,&rdquo and headed toward our friend&rsquos house in the country. &ldquoYou&rsquore so brave,&rdquo our friend gushed as I took off down the highway. &ldquoI&rsquom so nervous in this kind of weather.&rdquo

&ldquoAww, it&rsquos no big deal,&rdquo I said, taking one hand off the steering wheel and leaning back comfortably. &ldquoAfter eleven years of marriage out here, I&rsquove had to learn how to drive in ice and snow.&rdquo

Then the very lightweight pickup began to fishtail and I promptly used my mad ice driving skillz to drive right into a huge snowdrift in the ditch. Then I felt a little silly about what I&rsquod just said about the eleven years of marriage and the learning to drive in ice and snow and all that.

All this to say, Marlboro Man had to turn BACK around and pull ME out of the ditch, and when we finally arrived back home, the pie crusts were hard as a rock in the freezer. I wondered how this might affect the taste of the baked crust later? Would it damage the integrity of the ingredients? Marr the beauty of the perfect mixture? Only time would tell.

I was pleased, though, that it only took about fifteen minutes of thawing on the countertop before the dough was ready to roll. It&rsquos best to begin while the dough is quite firm, so no need to wait around forever.


  1. Randolph

    Wonderful! Thanks!

  2. Tedmond

    utter waste

  3. Kai

    I have logs in root, the news came out

  4. Reagan

    It is remarkable, it is the valuable answer

  5. Kaage

    Sorry that I am interrupting you, I too would like to express your opinion.

  6. Grokasa

    the very good phrase

Write a message