Century Old Nuns Pastry Dough Recipes

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CENTURY-OLD NUNS PASTRY DOUGH



Century-Old Nuns Pastry Dough image

Make and share this Century-Old Nuns Pastry Dough recipe from Food.com.

Provided by YummySmellsca

Categories     Dessert

Time 1h19m

Yield 3 10, 30 serving(s)

Number Of Ingredients 6

4 cups all-purpose flour
1 tablespoon kosher salt
1/2 lemon, juice of
1/2 lemon, zest of
1 lb lard (recommended ( Tenderflake)
1 egg, separated

Steps:

  • Whisk the flour, salt and lemon rind in a bowl.
  • Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble.
  • Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line.
  • Whisk the egg white until foamy.
  • Make a well in the flour mixture.
  • Add the egg yolk mixture to the flour mixture and gently fold 7-12 times by hand.
  • While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball.
  • If you're making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using.
  • If you're making 10" crusts, divide it into 3 before wrapping and chilling.

Nutrition Facts : Calories 200.1, Fat 15.5, SaturatedFat 6, Cholesterol 20.6, Sodium 235.3, Carbohydrate 12.8, Fiber 0.5, Sugar 0.1, Protein 1.9

100 YEAR-OLD PIE CRUST (PASTRY DOUGH)



100 Year-Old Pie Crust (Pastry Dough) image

This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.

Provided by Hadice

Categories     Dessert

Time 10m

Yield 4 8-inch pie crusts

Number Of Ingredients 6

4 cups all-purpose flour
1 3/4 cups vegetable shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup cold water

Steps:

  • In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
  • In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
  • I have also used a food processor and a dough blade on pulse for each step.
  • Cover tightly with plastic and chill until ready to roll out.

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