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Simple Pastry Crust

Photo: Becky Luigart-Stayner
Yield Makes 2 piecrusts
Simple Pastry Crust serves as the base of Swiss Chard-Ricotta Galettes with Fried Eggs.


  • 3 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 3 tablespoons vegetable shortening
  • 1 large egg
  • 1 tablespoon white vinegar

How to Make It

  1. Combine flour and sea salt in a large bowl. Mix in butter and shortening with a pastry blender or 2 forks until it resembles coarse meal.

  2. Whisk together egg, vinegar, and 1/4 cup cold water, pour into flour mixture, and stir just until it comes together and starts to form a ball. Add more water, 1 tablespoon at a time, if necessary. Press together with lightly floured hands, and form into 2 flat rounds. Cover with plastic wrap, and chill 1 hour or overnight.