Lemon pastry

   

                This is one favorite pastries for pies. The combination of egg and lemon juice makes it tender and flaky.

Makes enough pastry for 1 double-crust pie.

- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup chilled unsalted butter, in ½-inch slices
- 1 egg, lightly beaten
- 2 teaspoons fresh lemon juice
- 4 to 5 tablespoons ice water

Stir the flour and salt together. Cut the butter into the flour until the mixture resembles coarse crumbs.

With a fork, stir the egg, lemon juice and 2 tablespoons ice water.
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 untilfirm, and use as directed in recipes.

BON APPETIT