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Pastry Shell

chef.pierre's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Party

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