Egg Pastry

"A very good crust for quiches and tarts, very rich, crisp and buttery. It can be made by hand."
 
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photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:
5mins
Ingredients:
7
Yields:
2 single crusts
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ingredients

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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.

Questions & Replies

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Reviews

  1. Shazzie
    A nice, buttery pastry and not too heavy. I used it for a pear and apple pie and it was very pleasant. However, in future, I think I would rather use this pastry for a savoury tart or pie. Thank you for a quick and easy recipe :)
     
  2. Ginhead
    easy easy easy and its a lovely pastry thank you
     
  3. ksilvan
    This is a great recipe. I whipped it up in my kitchen-aid. The crust turned out light and flaky. Because of a milk allergy in our home I did have to substitute the butter for margarine. It worked wonderful.
     
  4. Scandigirl
    Thank you DiB's for your great and easy pastry. I made it by hand instead of the food processor, and it came out perfect. I will return to your Egg Pastry recipe again to make a coconut cream pie.
     
  5.  Pamela
    I have always had trouble with pastry UNTIL I found this recipe! This recipe is easy to make and worked as a wonderful base for my turtle tarts recipe#57335. I rolled the dough into balls and then smooshed them into mini muffin tins with my wooden tart maker thing. Thanks for sharing!
     
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Tweaks

  1. ksilvan
    This is a great recipe. I whipped it up in my kitchen-aid. The crust turned out light and flaky. Because of a milk allergy in our home I did have to substitute the butter for margarine. It worked wonderful.
     

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