|Recipe Type||Desserts/Sweets||Preparation Time|
Recipe of french lining pastry
|Water; Ice Cold||3/4||Cup|
|All Purpose Flour||4||Cup|
Sift flour into a mound on a working surface and hollow out a well in the center with your fingertips. Place the butter egg salt and half the water in the center of the ring; work up the center mixture with 2 table knives or a pastry cutter with a cutting motion. Work in flour carefully from inside of ring adding more water as needed. Mix until all flour is added and dough holds together. this can all be done in a cuisinart following pastry instructions. Gather dough into a ball. Wrap securely and refrigerate for at least 1 hour. This pastry will keep for 1 week.
Posted Sep 23, 2007