Never Fail Pastry

Pie pastry has a reputation for being temperamental, but this recipe leans into a different philosophy. The pinch of baking powder is the unusual addition. It’s not traditional, but it gives the dough a little chemical insurance, helping the crust lift slightly and stay tender even if you overwork it a touch. Hence the name.

The ratio (1 cup flour to 3 tablespoons shortening to 4 tablespoons cold water) is on the wetter side of pastry territory, which makes it easier to roll out without cracking. Stiffer pastry tears at the edges; wetter pastry rolls smooth but can turn tough if you push it too far. This dough sits in the sweet spot.

Ice-cold water is the key step nobody should skip. Room-temperature water starts to melt the shortening into the flour, which kills the flaky-pocket structure you want.

This is enough dough for one 9-inch pie shell. Double it for a top crust as well, or for a 10-inch pie.

Pro Tips

• Cut the shortening in until the mixture looks like coarse cornmeal with some pea-sized chunks left. Fully homogeneous fat gives you a mealy crust; visible chunks give you flaky layers.
• Add water one tablespoon at a time. The exact amount needed depends on humidity. Stop adding when the dough just holds together when pinched.
• Chill the rolled dough in the pie plate for 15 minutes before adding filling and baking. Cold dough holds its shape and doesn’t slump down the sides.

Variations

• Substitute half the shortening with cold cubed butter for a richer, more flavorful crust.
• Add 1 teaspoon of sugar to the dry ingredients for a slightly sweet shell perfect for fruit pies.
• Replace 2 tablespoons of water with vodka for an even more tender crust that bakes off without alcohol flavor.