Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry)

5
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"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 recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

Related

StansBetterHalf

This pie crust is delicious and made an extra special Apple Pie for our holidays. I will keep it in mind for many more years of use and enjoyment.

review by:
(11 Mar 2015)

Engrossed

I'm not really sure what to rate this because I wasn't able to make it according to the recipe. It turned out really nice, but a little thick and soft but not really flaky...my fault I'm pretty sure. I don't think I've ever actually bothered to make homemade pie dough before, but my Hubby has wanted me to so I decided to give it a try on our 12th anniversary. To my dismay when I started to get ingredients out, my lard didn't smell so good so I dug out the shortening which didn't smell, but once I made a half batch of the dough it tasted off so I threw it out. Then I made another half batch with an egg yolk instead of a whole egg and 8oz of butter. I chilled it for a bit and then rolled it in a zipper pie rolling pouch my Mom got me. I made a top and bottom pie shell from it and I think they were a bit too thick. I filled it with your apple pie filling which leaked over the edge before I could seal it so it wasn't too attractive. I wasn't sure about baking instructions so looked up another recipe and did what it said 425F for 30 minutes, cover with foil and bake another 15 minutes. In the end it did look nice and rustic and I was proud I made it all from scratch. It tasted yummy! Thanks for the experience and I will try it again in the future with lard! Made for the Billboard recipe tag game.

review by:
(21 Aug 2012)