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Grandma Woodall’s “Never-fail” Pastry

Yields1 Serving

 1 1/3 cups all-purpose flour
 1 tsp. sugar
 1/4 tsp. salt
 1/4 cup butter, chilled and cut into pieces
 1/4 cup lard or shortening, chilled and cut into pieces
 2-4 Tbsp. ice-cold water
 1 tsp. vinegar (optional, stir it into the water)

In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.


Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill it for at least half an hour. If you are making a double crust pie, divide the dough in half, making one half slightly larger than the other.


(Your pastry can be prepared up to this point and frozen for up to 4 months; let it thaw on the countertop when you need it.