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Egg Pastry Pie Crust
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Reviews
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By:
Wallace Tupper
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Egg Pastry Pie Crust Recipe makes a delicious pie crust using flour, sugar, salt, butter, vinegar, egg yolk and ice water.
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INGREDIENTS
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1 1/4 cups flour
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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, 1tablespoon 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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