Egg Pastry
Egg pastry provides a versatile, tender crust with a subtly tangy flavor from vinegar, ideal for pies, tarts, or dumplings. Its flaky texture and neutral taste make it suitable for both sweet and savory fillings, perfect for home bakers seeking a quick, homemade crust that freezes well.
Ingredients
Instructions
- Sift together the plain flour and salt.
- Cut in the snowdrift (shortening) until the mixture resembles coarse crumbs.
- Beat the egg slightly in a small bowl.
- Add the vinegar and ice water to the beaten egg.
- Gradually add the liquid mixture to the dry ingredients, just enough to hold the dough together.
- Divide the dough to make 3 to 4 pie crusts or a large batch of dumplings.
- The dough can be frozen for later use and is good for freezing before or after baking.
Nutrition & Diet Analysis (per serving)
216
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).