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    You are in: Home / Recipes / Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry) Recipe
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    Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Gerry's Note:

    (September 2010 update below) This recipe was passed to me as an easy to work with no fail pastry that has made doing pastry easy and fun. Originally from a segment on Madam Benoit's cooking show - a recipe that wowed and was quickly passed around. She is right - it is a wonderful no fail pastry that makes for great tasting pies, as well as being freezer friendly. Recipe POSTED April 2004 - UPDATE Sept. 26, 2010 - am very familiar with the no fail recipe using vinegar and egg which was one often made by my mom - and one of Madame Benoits. It is also found on the back of the Tenderflake box. Another of her pastry recipes is her LEMON TANG PASTRY- and yes it does call for three tablespoons of Lemon juice. I am a Madame Benoit fan and this Lemon Tang Pastry is not mine - it is hers - and in my books an absolute winner ( Madame Benoit was a great cooking show host from way back - a Canadian cooking Institution by herself. She attended the Cordon Bleu in Paris and went on to become the famous Madame Benoit) It's a big recipe and if you are only making one pie, taking a few extra minutes to roll out shells for the freezer makes for having those pastry shells on hand for those unexpected moments when needing a special dessert. Works for me! Easily halved as well as very freezer friendly.

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    Ingredients:

    Yield:

    pies

    Units: US | Metric

    In a one-cup measuring cup

    • 1 whole egg
    • 3 tablespoons lemon juice, and add enough water to make for one cup of liquid (I use Realemon)

    Directions:

    1. 1
      A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
    2. 2
      Cut in one pound of lard.
    3. 3
      Mix to resemble coarse crumbs.
    4. 4
      IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup.
    5. 5
      Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
    6. 6
      (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.
    7. 7
      This will make 3-4 double pies-- depending on what size pie pans you are using.

    Ratings & Reviews:

    • on September 15, 2007

      55

      This was really easy but i only used three cups of s.r flour and half a tablespoon of sugar, and i used 1lb and a half of butter, and i put in pie pots and made lemon curd tarts-really easy lemon curd search.I placed thin slices f banna and crumbleb over graham cracker?digestive biscuit crumbs. Ate it all in one day yum!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2009

      55

      Best dough I have ever worked with and good tasting too!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2006

      55

      This is a very nice easy to work with pastry, I also added some lemon zest to the flour, salt, soda mixture, since I knew I was making all apple pies. Nice recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry)

    Serving Size: 1 (1184 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2154.9
     
    Calories from Fat 1398
    64%
    Total Fat 155.4 g
    239%
    Saturated Fat 60.3 g
    301%
    Cholesterol 214.6 mg
    71%
    Sodium 1012.5 mg
    42%
    Total Carbohydrate 160.4 g
    53%
    Dietary Fiber 5.6 g
    22%
    Sugars 1.0 g
    4%
    Protein 23.6 g
    47%

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