Egg Pastry

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

• Ready In: 5 mins
• Yields: 2 single crusts

Ingredients

• 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.