Food editor Kristen Eppich shares the only pastry dough recipe you’ll ever need.
People tell me all the time that they can’t make pie. Their pastry comes out too tough or too crumbly. They don’t know what type of flour to use, whether butter or shortening is best, or how much water to add. Here’s some good news: I’m sharing the only pastry dough recipe you’ll ever need. This is the by-hand method; you can use your food processor, but your crust won’t be quite as flaky and perfect. Inspired by my Grandma Jeanne’s recipe, this pastry is flaky, flavorful and easy to work with. And there’s no sugar, so it works with sweet or savory pies. Find step-by-step instructions and four scrumptious recipes below.