Apr 22, 2013
Use this all-purpose pastry dough for pies, tarts, quiches and turnovers.
2 cups all-purpose flour
1 tsp. sugar
1 tsp. salt
3/4 cup butter, cut into small cubes, cold (unsalted)
1/4 cup milk
1 egg yolk
In a large mixing bowl, mix the flour, sugar and salt.
Cut the butter into the flour mixture with your fingertips or a pastry blender until mixture resembles coarse meal.
Combine the milk and egg yolk. Stir into the flour mixture until pastry dough comes together. Form dough into a ball and flatten into 1 large disc or 2 smaller disc. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.
Yield: 2 (9-inch) pie shells, 1 (13-inch x 9-inch x 3-inch) pastry shell or 4 large turnovers