LEMON PASTRY

This is one of my all-time favorite pastries for pies. The combination of egg and lemon juice makes this pastry flavorful, tender, and flaky. This lemon pastry works with a variety of pies like custards, chicken, herb and vegetable pies.

Servings

  •   Makes enough pastry for one double-crust pie

Lemon Pastry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, in 1/2 inch slices
  • 1 egg
  • 2 lightly beaten teaspoons fresh lemon juice
  • 4 to 5 tablespoons of ice water

LEMON PASTRY Directions

  • Stir the flour and salt together.
  • Cut the butter into the flour until the mixture resembles coarse crumbs.
  • With a fork, stir the egg, lemon juice, and 2 tablespoons of the ice water together.
  • Sprinkle the liquid over the four mixture and mix just until the pastry holds together, adding more water if needed.
  • Knead the dough in the bowl for two or three strokes-just until the dough makes a smooth ball.
  • Cover and chill for 30 minutes or until firm, and use as directed in recipes.

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