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My Paste Royal
1990
Preparation info
- Yield: Sufficient for
One 9 inch
Pie with Top Crust. - Difficulty
Medium
Appears in
Published 1990
This is a family recipe that I use whenever I need to make up a batch of pies quickly. It gives a very delicate crust and works especially well for tartlet shells.
Ingredients
2⅔ cups 8 tablespoons 1 stick
Method
Put the flour in a large sieve. Cut the butter into bits and scatter over the flour. Add the shortening. Rub this to a soft, fluffy crumb through the sieve. Beat the yolk and the wine together. Make a hole in the center of the crumbs and add the egg mixture. Taking a large wooden fork, stir the crumbs and the liquid until balls of dough roughly the size of lima beans form. Do not touch the doug
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