Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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(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. 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. Ingredients:
5 cups flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 lb lard, brand of your choice |
1 whole egg |
3 tablespoons lemon juice, and add enough water to make for one cup of liquid (i use realemon) |
Directions:
1. A LARGE MIXING BOWL: 5 cups flour 1 teaspoon salt 1/2 teaspoon soda Use a whisk to mix.
2. Cut in one pound of lard.
3. Mix to resemble coarse crumbs.
4. 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.
5. Add the cup of liquid to the dry ingredients and mix until dough forms into a ball.
6. (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.
7. This will make 3-4 double pies- depending on what size pie pans you are using.
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