Century-Old Nuns Pastry Dough

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READY IN: 1hr 19mins
SERVES: 30
YIELD: 3 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk the flour, salt and lemon rind in a bowl.
  • Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble.
  • Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line.
  • Whisk the egg white until foamy.
  • Make a well in the flour mixture.
  • Add the egg yolk mixture to the flour mixture and gently fold 7–12 times by hand.
  • While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball.
  • If you’re making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using.
  • If you’re making 10" crusts, divide it into 3 before wrapping and chilling.
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