|Sifted all purpose flour||2 Cup (32 tbs)|
|Butter/Margarine / mixture of 1/2 butter and 1/2 shortening||3⁄4 Cup (12 tbs)|
|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.
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