Egg Pastry

Recipe by Diana Adcock
READY IN: 5mins




  • 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.