Ingredients for Egg Pastry
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg
- Cold Water
- 1 tablespoon lemon juice
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How to Make Egg Pastry
- Preheat oven to 375°F (190°C).
- In a large bowl, sift together 2 ½ cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg, 6 tablespoons ice water, and 1 tablespoon lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing gently with a fork until the dough just comes together. Do not overmix.
- Divide the dough in half.
- Shape each half into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (this helps prevent shrinkage).
- On a lightly floured surface, roll out one disc of dough into a circle large enough for your 8 or 9-inch pie plate. Carefully transfer the dough to the pie plate.
- Add your pie filling.
- Roll out the second disc of dough and either place it over the filling or cut into strips for a lattice top.
- Crimp the edges to seal and bake for 25-30 minutes, or until the crust is golden brown.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
5g
Fat
180g
Carbs
64g
