Nathan's Never Fail Pastry

16 years ago

Tried this recipe for the first time yesterday after getting it some time ago from a post by Annie1992. I absolutely love it. Used my food processor and it was a breeze. Rolled out perfectly, transferred to pie pans by two different methods with ease and it was fantastic. This is now my only pie crust recipe.

Yesterday I made a latticed topped blueberry pie and a strawberry rhubarb (sheshebop's recipe) with pastry leaves for a top for the county fair pie contest. I couldn't stay until the end when the final results were announced, but I know the blueberry took second place in the berry category. Mine was the prettiest, but there were four other blueberry pies entered so one tasted better. I know the strawberry rhubarb didn't take first in the miscellaneous class where they placed it. I mean how could it beat the chocolate raspberry tart that was gorgeous, but I hope it took second. I still have one crust in a pie pan and an upper crust for it in the freezer. Just have a feeling that I'll be making another pie within the next day or two for DH and G-Nephew. Gee, then I'll get to make another batch of Nathan's recipe.

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canarybird01

16 years ago

BCSkye....

That's been my only pie pastry recipe as well since I found it in a Canadian recipe book, posted by a group of ladies who had a dessert catering business in Victoria, B.C., and who later included it in their recipe book "I've Got To Have That Recipe" People ask me for the recipe

made with it.

I made an apple pie the other day for when my sister arrived from Canada but was too tired to take a photo this time. But it was easy to make and tasted as good as ever.

SharonCb

Here is a link that might be useful: The recipe book where I found the pastry

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Comments (13)

annie1992
16 years ago
bcskye, that recipe is thanks to SharonCB and it's one of the easiest to handle I've ever used.

Congratulations on the ribbon(s)! Let us know how you did with the rhubarb, Amanda won a Best of Show a couple of years ago with my Grandma's rhubarb pie recipe, apparently not many people make it any more.

Annie
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John, you don't need a receipt. They were made in China to be sold only in the WalMart stores. I didn't have a receipt either so they gave me the $50.00 refund via a gift card instead of cash back. Ty, here is the pie crust recipe which was from SharoncB: NATHAN'S NEVER FAIL PASTRY ********************************** These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. I use the food processor instead of by hand. I also chill a bit before rolling out. I rolled this out paper thin and it still didn't tear apart. You can roll out six circles for pies then freeze them and you'll have them whenever you need them.
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kayjones, it's a recipe that's been posted here by SharonCB, it's become my favorite and there are many threads about it. It's so easy to handle, I roll it out without even chilling it and it still handles beautifully, and it's nice and flake-y. I sometimes use half butter and half shortening, or even all shortening, although I really like lard the best. All ways work well... NATHAN'S NEVER FAIL PASTRY ********************************** These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986 sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out. Annie
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Lars, I am going to have to try that one... too interesting not to, lol.. I buy cottage cheese to have on hand for a childhood comfort food of spaghetti and cottage cheese, so next time I'll buy a large container and try it. I'll report back. I like the Nathans crust, and that perfect butter crust that Terri posted is about what I usually do. I don't usually use a recipe since I've made so many pies, often in large numbers. That crust that uses 5#'s of flour is a good one too. I love oatmeal so I'm going to have to try Ann's Maple Oat one too. We picked up a bunch of apples today at the heritage farm, and I think that would be good with them. Thanks for posting it Terri. The only one I don't care for is the one that uses vodka. I've tried it a couple times and just didn't care for it. Didn't care for the taste and texture could have been better. I drink vodka, so the taste shouldn't have been a problem, lol. I do better winging it.. smiles. Those pie crust pinwheels were made with the last of that crust I had frozen. I didn't even like it used as that but luckily Christy liked them. Wasn't my technique, since I have no trouble with a light hand anyplace else, plus I made it twice, had to give it a good chance. But, hey, that's what this place is about. Not everyone will like every recipe.
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I baked a raspberry pie yesterday using an all butter crust. It is my standard crust that I make either with half butter and half lard or with all butter. Great flavour. Moe couldn't wait, so it was cut before it had completely cooled and set. Butter Lard Pastry Crust 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water, or more as needed Edited to add a pinch of baking powder (something my grandmother always did) NOTE: Or use all Butter (NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using the food processor or with a pastry blender. Butter/lard should be the size of peas. Or you can use a box grater for the butter. (My preferred method) Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out and fold, a few times. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour. The secret to a good crust is to not over-handle the dough.
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flowers101
16 years ago
I would love to have that recipe. Getting ready to bake some pies. Thanks
annie1992
16 years ago
angie, here's that recipe:

NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.

5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.

Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out.

Now make pie and then tell us what you made!

Annie
flowers101
16 years ago
Thanks Annie. Planning to make blueberry and peach pie. I'll let you know how it turns out.
fearlessem
16 years ago
What is the function of the baking powder in the recipe -- does it change the texture relative to a powder-free crust?

And also, compared to Ann T's other pie crust recipe (which uses 2 cups flour for 2/3 cup of fat), this has one full cup less flour than that recipe would call for. I've always been scared off of making this one by the thought that with so much less flour this would be too greasy/fatty. Ann - can you weigh in and describe how these two compare?
sally2_gw
16 years ago
Good question, Fearless. Here's another one. Is the lard crucial? I know, I know, it probably is, because lard is supposed to make the best pastry, but I won't use lard. I'm hoping shortening would do the trick well enough.

I've used Ann' T's recipe and liked it very well.

Sally
sally2_gw
16 years ago
I'm ashamed of myself. I got hung up on the recipe, and forgot to give my congratulations to Bcskye for winning the ribbons! Way to go!

Sally
annie1992
16 years ago
My Grandma told me that lard is crucial to pie crust. For me, not so much, I've used shortening and I've used butter, it's all crust to me.

I don't find that this crust is any "greasier" than other crusts I've tried, but it is certainly easier to handle than some.

Since "Nathan" is actually a pastry chef somewhere in British Columbia, I think, I took his word on the fact that he wanted baking powder in it. I've never made it without it, so I don't know what function it serves or whether it's OK to leave it out. I'd just try, if that's what I wanted to do.

AS it is, I put it in and just for the heck of it, I've also used half whole wheat pastry flour and it comes out just fine that way too.

Annie
bcskye
Original Author
16 years ago
Thank you, Annie1992 and Sally2. I'm going down to the extension office today to pick up my ribbon and prize for the blueberry pie and will find out how the strawberry rhubarb pie did. I know after the contest, someone bought the entire strawberry rhubarb pie, not just a piece of it.

I think the baking powder just might give the crust a little additional rise and tenderness, I don't know. I never use lard in anything, in fact I've never used it before, but I think I will continue to use it in this crust recipe. I don't make pies all that often since there's just two of us. I've heard of people substituting butter or shortening for lard in recipes and you could probably do so in this. I'm just so happy to find the perfect pie crust for me that I'm not going to alter it in any way.
Teresa_MN
16 years ago
Canarybird - are there other recipes in this book that are equally as good as people say the pie crust recipe is?

I would be interested in purchasing the book for my niece. I see in your link there are new ones available at quite a reasonable price.

Thanks,
Teresa
canarybird01
16 years ago
Teresa there are many good recipes in this book, with a few full page colour photos. They are quite simple to follow and easy to make. I bought this book for my daughters as well.

Some of the recipes I've tried that have been successful:

Nathan's Carrot Cake with Cream Cheese Icing
Best "Barbecued" Spareribs
Pork Tenderloin with Rosemary and Sour Cream
Sharon's Honey and Garlic Salad Dressing
Mushroom Strudel
Teriyaki Chicken Wings

Many recipes have been passed on by friends, such as "Auntie Honey's Asparagus Continental" or "Wendy's Chicken Cacciatore".

The book was so successful that these ladies wrote another one, "I've Got To Have That Recipe Too".

I can recommend both of them.

SharonCb
Teresa_MN
16 years ago
Thanks Sharon - I think I will get that for Kristina. She is always looking for easy, good things to prepare for her family. In addition, she looks for things that will work well at the fire station where her husband works. The fire men have to take turns cooking.

Nathan's Never Fail Pastry

canarybird01

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