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www.RecipeFaire.com Presents:
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Nut Egg Pastry for Pie Crust
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by:
Wallace Tupper
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Nut Egg Pastry for Pie Crust Recipe is a pastry crust which cuts chilled butter and vegetable shortening into flour, ground nuts, sugar and salt then moistens with mixture of vinegar and egg to complete this very special pie crust recipe.
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INGREDIENTS
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1 cup flour
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1/4 cup finely ground nuts
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 cup each unsalted butter
and vegetable shortening,
combined and chilled
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1/2 teaspoon vinegar
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1 egg yolk
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2 to 3 tablespoons ice water
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DIRECTIONS
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1:
Place flour, sugar, and salt in a medium bowl. Cut cold butter/shortening mixture into pieces and add to flour. Cut into flour with
fingertips, a pastry blender, 2 knives, or paddle attachment on electric mixer until mixture resembles coarse meal.
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2:
Mix vinegar and egg yolk with smaller amount of ice water in a small bowl. Sprinkle liquid mixture over flour and toss with a fork to
moisten dough evenly. Use as few strokes as possible and the minimum amount of water needed to moisten ingredients enough to gather dough into a ball. Add more water, 1 tablespoon at a time, if dough is too dry.
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3:
Gently press dough into a ball; flatten ball with side of hand. (For a double crust, divide dough into two portions and form two balls.) Wrap dough with plastic wrap; refrigerate at least 1 hour. Will keep for 2 to 3 days in refrigerator or 1 month
in freezer.
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4:
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