|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.