Egg Pastry

Dib's's Note:

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

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 single ...

• 2 1/2 cups flour
• 3/4 teaspoon salt
• 1/2 cup very cold butter
• 1/2 cup very cold margarine
• 2 teaspoons lemon juice or 2 teaspoons white vinegar
• 1 egg
• ice cold water

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.

Reviews

[Ginhead]

easy easy easy and its a lovely pastry thank you

[ksilvan]

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.

[Scandigirl]

Thank you DiB's for your great and easy pastry. I made it by hand instead of the food processor, and it came out perfect. I will return to your Egg Pastry recipe again to make a coconut cream pie.