Egg Pastry
photo by Pamela
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 single crusts
ingredients
- 591.47 ml flour
- 3.69 ml salt
- 118.29 ml very cold butter
- 118.29 ml very cold margarine
- 9.85 ml lemon juice or 9.85 ml white vinegar
- 1 egg
- ice cold water
directions
- Put flour and salt in the bowl of a food processor and pulse a few times to mix well.
- With the motor OFF, cut in the cold butter and margarine.
- Pulse until the fats are in about 1/4 inch pieces.
- Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup.
- Start your processor and feed water in a slow stream through the tube.
- 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.
- The dough does not have to form a ball but it should be soft and silken.
- Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
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Reviews
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois