You are here

Pastry Shell

chef.pierre's picture
  Sifted all purpose flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Butter/Margarine / mixture of 1/2 butter and 1/2 shortening 3⁄4 Cup (12 tbs)
  Egg yolks 2
  Water 1 Tablespoon
  Lemon juice 1 Tablespoon

Sift flour, sugar and salt into mixing bowl.
Cut in butter or margarine (which shouldjiot be ice-cold) with pastry blender, or work it in with fingers until mixture resembles cornmeal.
Combine egg yolks, water and lemon juice thoroughly; sprinkle over flour mixture, and toss lightly to make soft dough.
Work quickly so that butter does not become too oily.
Turn out on floured board, and knead gently 5 or 6 times; wrap tightly in waxed paper, and chill in freezer or refrigerator until just firm.
(It should still give when pressed with the fingers.) Roll out on lightly floured surface to 3/8-inch thickness, slightly thicker than for plain pastry.
Then cut and shape according to your requirements for flan or regular pie shell or tart shells.
Makes 1 9-inch shell (with leftover trimmings) or 10 to 12 medium tart shells.
Note: Sweet Pastry may also be baked along with filling, as in Mince Pie, Custard Pie and fresh-fruit pies.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2335 Calories from Fat 1295

% Daily Value*

Total Fat 147 g226.6%

Saturated Fat 89.9 g449.7%

Trans Fat 0 g

Cholesterol 733 mg244.3%

Sodium 1976 mg82.3%

Total Carbohydrates 223 g74.4%

Dietary Fiber 6.8 g27.2%

Sugars 31.3 g

Protein 32 g64.1%

Vitamin A 93.1% Vitamin C 11.5%

Calcium 11.9% Iron 69.3%

*Based on a 2000 Calorie diet

Pastry Shell Recipe