Pastry Dough Madam Benoits No Fail Lemon Tang Pastry Recipes
PASTRY DOUGH (MADAM BENOIT'S NO FAIL LEMON TANG PASTRY)
(September 2010 update below) This recipe was passed to me as an easy to work with no fail pastry that has made doing pastry easy and fun. Originally from a segment on Madam Benoit's cooking show - a recipe that wowed and was quickly passed around. She is right - it is a wonderful no fail pastry that makes for great tasting pies, as well as being freezer friendly. Recipe POSTED April 2004 - UPDATE Sept. 26, 2010 - am very familiar with the no fail recipe using vinegar and egg which was one often made by my mom - and one of Madame Benoits. It is also found on the back of the Tenderflake box. Another of her pastry recipes is her LEMON TANG PASTRY- and yes it does call for three tablespoons of Lemon juice. I am a Madame Benoit fan and this Lemon Tang Pastry is not mine - it is hers - and in my books an absolute winner ( Madame Benoit was a great cooking show host from way back - a Canadian cooking Institution by herself. She attended the Cordon Bleu in Paris and went on to become the famous Madame Benoit) It's a big recipe and if you are only making one pie, taking a few extra minutes to roll out shells for the freezer makes for having those pastry shells on hand for those unexpected moments when needing a special dessert. Works for me! Easily halved as well as very freezer friendly.
Provided by Gerry
Categories Dessert
Time 10m
Yield 3-4 pies
Number Of Ingredients 6
Steps:
- A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
- Cut in one pound of lard.
- Mix to resemble coarse crumbs.
- IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice Mix with a fork and add enough water to fill the one cup measuring cup.
- Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
- (at this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.) NOTE: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry.
- This will make 3-4 double pies-- depending on what size pie pans you are using.
Nutrition Facts : Calories 2155, Fat 155.4, SaturatedFat 60.3, Cholesterol 214.6, Sodium 1012.6, Carbohydrate 160.4, Fiber 5.7, Sugar 1.1, Protein 23.7
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
BASIC VANILLA PASTRY (SWEET PASTRY)
A great Donna Hay recipe this has never failed me and I am not the best of bakers.. I never thought I could make great pastry.
Provided by Aleigha Nicole
Categories Dessert
Time 40m
Yield 1 Base
Number Of Ingredients 6
Steps:
- Place the flour, sugar and baking powder in a food processor and process to combine.
- Add the butter and process until the mixture resembles fine breadcrumbs.
- With the motor running gradually add the water and vanilla and process until the mixture comes together to form a smooth dough.
- Wrap in plastic wrap nd place in the fridge for 30 minutes before using.
Nutrition Facts : Calories 1344.3, Fat 145.1, SaturatedFat 91.9, Cholesterol 384.7, Sodium 1368.8, Carbohydrate 13.5, Sugar 13.2, Protein 1.5
LEMON PASTRY
Make and share this Lemon Pastry recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 20m
Yield 1 double crust pie pastry
Number Of Ingredients 6
Steps:
- In a bowl, stir flour and salt together; cut the butter into the flour until the mixture resembles coarse crumbs (use pastry blender).
- With a fork, stir the egg, lemon juice, and 2 tablespoons ice water together.
- Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed.
- Knead the dough in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.
- Cover and chill for 30 minutes or until firm; then ready to roll out.
Nutrition Facts : Calories 2206.7, Fat 145.5, SaturatedFat 89.4, Cholesterol 577.5, Sodium 1257.8, Carbohydrate 192.1, Fiber 6.8, Sugar 1.4, Protein 33.6
MME BENOIT'S TOURTIèRE
Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook.
Provided by Dreamer in Ontario
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except breadcrumbs and pastry in a saucepan.
- Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
- Remove from heat and add a 3 or 4 spoonfuls of breadcrumbs.
- Let mixture stand for 10 minutes.
- If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
- Cool mixture and spoon into a pastry-lined pie plate.
- Cover with crust and bake at 400F until golden brown (follow directions for pie crust you chose).
- Serve hot.
- NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.
- To reheat, place your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out.
PERFECT , NEVER FAIL PASTRY CRUST
I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 3 small 2 crust pies or 2 large pie, 1 pie shell
Number Of Ingredients 8
Steps:
- Mix flour, baking powder and salt together. Cut in the Tenderflake.
- Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
- Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
- Chill for 1 to 2 hours in a fridge.
Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6
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- In a large mixing bowl,flour,salt and soda using a whisk to mix. Cut in shortening mixing to resemble coarse crumbs.
- IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice. Mix with a fork and add enough water to fill the one cup measuring cup
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