Instructions:
The use of lemon and egg in this pastry is an old-fashioned "trick" for making a flaky pastry. Use this pastry for any of the pies in this chapter that call for a single or double crust.
- 11⁄2 cups all-purpose flour, stirred before measuring;
- 1⁄2 teaspoon salt;
- 1⁄2 cup plus 1 tablespoon butter, chilled, or 1⁄2 cup lard, chilled;
- 1 egg, lightly beaten;
- 2 teaspoons lemon juice;
- 3 to 4 tablespoons ice water.
- Combine the flour and salt in large mixing bowl. Cut in the butter or lard, using a pastry blender, two knives, or a pastry fork, until the fat is the size of dry peas. In a small bowl, whisk together the egg, lemon juice, and 3 tablespoons ice water. Drizzle the liquid mixture over the crumbly mixture. With a fork or spatula, mix until the pastry holds together in a ball, adding more ice water if necessary. Turn out onto a lightly floured board. Knead one or twice, lightly, to shape the dough into a ball. Wrap in foil or plastic wrap and refrigerate 30 minutes before rolling out; see instructions in previous recipe for rolling out.
- WHOLE WHEAT PASTRY: Substitute 3⁄4 cup whole wheat flour for 3⁄4 cup all-purpose flour in the recipe.
MAKES PASTRY FOR 1 DOUBLE-CRUST PIE, OR 2 SINGLE-CRUST PIE SHELLS
