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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Simple Pastry Crust

Simple Pastry Crust serves as the base of Swiss Chard-Ricotta Galettes with Fried Eggs.

This recipe goes with Swiss Chard-Ricotta Galettes with Fried Eggs

Coastal Living MAY 2012

  • Yield: Makes 2 piecrusts


  • 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


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.


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Simple Pastry Crust recipe