Super simple to put together and the dough was a breeze to work with. I used it to make croissant-style rolls with sausage and cheese in them, as well as, chicken and cheese pockets. The croissants puffed up excellently, though were a bit dry and needed a brushing of butter to soften and moisten them. I would definitely use this recipe again!

This was outstanding : dough was light flaky and 100% delicious : thanks

What do you mean by shortening - Crisco?

Butter, Crisco, lard, oil.. All are shortening.

Yes Crisco... this sounds very easy... I am going to try it to make guava pastries.

LOVE LOVE LOVE this recipe!!! First time I've ever made pastry and it turned out brilliantly!!! Thanks so much, I will forever use this recipe!!!

This is a very simple recipe. It took me no time at all to make a delicious apple-cinnamon crisp with this. Connie to answer your question, fresh dough shouldn't be kept long. Try to use all the dough you will need for one project. If you end up having left over scraps you can form them into the shape you'd like them to be, and then freeze them in a pan. If you intend on using the dough within 24 hours it will keep just fine if it is spread flat, not in a ball, and lightly wrapped with plastic wrap.

I tried the EASY PASTRY DOUGH recipe. LOVE IT!