Century Old Nuns Pastry Dough Recipes
CENTURY-OLD NUNS PASTRY DOUGH
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
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)
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
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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