FLAKY PASTRY~PIE CRUST

FLAKY PASTRY
Including lemon juice and egg in the dough is an old-fashioned trick
for making a fl aky pastry. Use this recipe for pies with savory or sweet
fi llings. For a double-crust pie, double all of the ingredients except
the egg; replace the egg yolk with 1 whole large egg.
MAKES ONE 8- OR 9-INCH PIECRUST

¾ cup all-purpose fl our
¼ teaspoon salt
5 tablespoons chilled butter or lard
1 large egg yolk
1 teaspoon fresh lemon juice
2 to 4 tablespoons ice water

1. In a large bowl, combine the
flour and salt. Using a pastry
blender, two knives, or a pastry
fork, cut in the butter or lard
until the fat is the size of dried
peas. Alternatively, combine the
ingredients in a food processor
with the steel blade in place,
and pulse.
2. In a small bowl, whisk
together the egg yolk, lemon
juice, and 2 to 3 tablespoons of
the ice water. Drizzle the egg
mixture over the fl our mixture.
With a fork or spatula, mix
until the pastry holds together
in a ball, adding more ice
water if necessary.
3. Turn out onto a work surface
and knead lightly once or twice
to shape the dough into a ball.
Wrap in aluminum foil or plastic
wrap and refrigerate until
firm, about 30 minutes, before
rolling out the dough. Proceed
as directed in the recipe you
are using.

Variation
Whole-Wheat Pastry: Substitute
¾ cup whole-wheat fl our for
¾ cup of the all-purpose fl our
in the recipe.