Quarter-Egg Pastry

Sunday, November 09, 2008

How to make Pie Crust pastry with a quarter of an egg.

You will need:

Measure and mix well the All-Purpose Flour, Salt, Baking Powder and White Sugar into a large bowl, at least twice the volume of these ingredients.

We will add liquids and require that the dough be hand-mixed; that always uses a lot of room.

Add the cup of oil and mix it in well. You’ll end up with a moist, but not wet, dough. (At this stage you might be tempted to make a statue of a cat and bake it in the oven. Resist the temptation)

Break The Egg into a bowl, fork it well, and add the 2 soup spoons of vinegar; beat that into the egg.

Pour the egg-vinegar into your measuring cup and add cold water to bring it up to a 1-cup volume.

Add this cup of egg-vinegar-water to your dough, and hand-mix it until it is homogenous. You should have looked it up before getting your hands messy.

Divide the dough into four parts, roughly equal. Wrap each part in wax paper and put three of the wrapped portions in a plastic bag in the freezer. Put the fourth wrapped portion in the refrigerator to chill. You’ll want to use it this afternoon to make a pie, or a delicious set of meat patties. Or Eccles cake. Whatever.

(later)

To make Sixth-Egg Pastry, proceed as above, but divide the dough into six parts.

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