Total Time
5mins
Prep 5 mins
Cook 0 mins

A very good crust for quiches and tarts, very rich, crisp and buttery. It can be made by hand.

Directions

  1. Put flour and salt in the bowl of a food processor and pulse a few times to mix well.
  2. With the motor OFF, cut in the cold butter and margarine.
  3. Pulse until the fats are in about 1/4 inch pieces.
  4. Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup.
  5. Start your processor and feed water in a slow stream through the tube.
  6. Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine.
  7. The dough does not have to form a ball but it should be soft and silken.
  8. Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
Most Helpful

A nice, buttery pastry and not too heavy. I used it for a pear and apple pie and it was very pleasant. However, in future, I think I would rather use this pastry for a savoury tart or pie. Thank you for a quick and easy recipe :)

Shazzie July 14, 2013

easy easy easy and its a lovely pastry thank you

Ginhead August 10, 2009

This is a great recipe. I whipped it up in my kitchen-aid. The crust turned out light and flaky. Because of a milk allergy in our home I did have to substitute the butter for margarine. It worked wonderful.

ksilvan September 29, 2005