Handy Pastry

This is the pastry dough every old church cookbook has a version of, and there’s a good reason for it. Egg gives structure, vinegar keeps the dough tender by blocking gluten formation, and a generous portion of shortening means it stays flaky even after two weeks in the fridge. Roll a ball out whenever you need crust, no advance planning required.

The vinegar is the quiet workhorse. A single tablespoon doesn’t change the flavor one bit, but it weakens the gluten just enough to prevent a tough, chewy crust. Old-timers called this “no-fail pastry," and the vinegar is why.

Cutting the shortening in only until it looks like coarse meal (not fine crumbs) leaves pea-sized pockets of fat that flake the crust during baking. Over-blending gives you a smooth, dense, bready dough. Resist the urge to keep going.

Dividing into five balls before chilling means you shape only what you need. Each ball rolls out to a standard 9-inch pie crust. Wrap tight in plastic or beeswax wrap; exposed edges dry out and crack.

Use for fruit pies, pot pies, quiches, hand pies, or pasties.

Kitchen Tips

• Use ice-cold water; lukewarm water melts the shortening and kills the flake.
• A pastry blender beats fingers for keeping the fat cold.
• Don’t skip the rest; an hour chilled makes rolling dramatically easier.
• Freezer works too; thaw overnight in the fridge before rolling.

Variations

• Swap half the shortening for cold butter for richer flavor.
• Add a pinch of cinnamon or nutmeg to dough intended for fruit pies.
• Use lard in place of shortening for a deeply traditional, extra-flaky crust.