Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry)
Recipe: #7166
November 03, 2011
"This is a Madam Benoit no fail pastry that has made making pastry easy and fun. Madam Benoit attended the Cordon Blue in Paris, was a great cooking show host and went on to be a Canadian cooking institution by herself. This recipe originally from a segment on her cooking show - a recipe that wowed and was quickly passed around . She is so right, it is a wonderful no fail pasty that makes for great tasting flaky pies and pastries. I am also very familiar with her no fail recipe using vinegar and egg that is printed on the back of the Tenderflake box, one made by both my mom and myself. This is another of her awesome pastries, this one calling for three tablespoons of lemon juice and the one I have been using for many years. I am a Madam Benoit fan and I love this recipe! Being a big recipe, if you are making one pie taking a few extra minutes to roll out the extra pastry for the freezer will see to having shells on hand the next time you need a special dessert. This recipe is easily halved and very freezer friendly.I use Realemon brand lemon juice."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (236.5 g)
- Calories 1279.8
- Total Fat - 91.8 g
- Saturated Fat - 41.2 g
- Cholesterol - 133.3 mg
- Sodium - 1103.9 mg
- Total Carbohydrate - 96.2 g
- Dietary Fiber - 3.6 g
- Sugars - 0.6 g
- Protein - 14.4 g
- Calcium - 27.4 mg
- Iron - 1.7 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
NOTE- Before making your pies you may want to check out two recipes I keep close at hand when making pies and tarts. For pastry glazes #recipe2235 and for baking times for pies and tarts #recipe2730
Step 2
In a large mixing bowl,flour,salt and soda using a whisk to mix. Cut in shortening mixing to resemble coarse crumbs.
Step 3
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
Step 4
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.
Step 5
Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry. The thickness of the crust depends on whether you wish a thin crust or a thicker one, generally 1/8 to 1/4 is suggested. Have to admit I have never measured mine. Be sure to roll out 2 to 4 inches larger than the diameter of your pie plate to allow for edging and sealing your pie crust. This will make 3-4 double pies-- depending on what size pie pans you are using.
Tips
No special items needed.
2 Reviews
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