← Back to Search Results
savory-pastry-dough-with-lemon

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This pastry dough is pliant and easy to work with. Even pastry phobes should not have any problems rolling it out.

Yield : Makes dough for a two-crust 9- to 10-inch round torte or a 9-by-13-inch rectangular torte

Ingredients

  • 2½ cups unbleached all purpose flour, plus more for the tork surface
  • ½ cup (1 stick) unsalted butter, chilled and cut into pieces
  • ¼ teaspoon kosher or sea salt
  • 2 large eggs
  • 4 to 5 tablespoons freshly squeezed lemon juice

Directions

If making by hand: Using 2 table knives or a pastry cutter, combine the flour, butter, and salt in a large bowl, cutting the mixture together until it resembles small peas. Work in the eggs until the pieces of dough begin to adhere. Sprinkle the lemon juice over the dough and work only until the dough comes together.

If using a food processor: Combine the flour, butter, and salt in the work bowl of the food processor and pulse briefly until combined. Add the eggs and the lemon juice and pulse just until a ball of dough begins to form, less than 10 seconds.

Turn the dough onto a lightly floured work surface. Gently pat the dough into a disk. Do not knead or overmix. Wrap the disk tightly in plastic wrap and refrigerate until needed.

Variation: To make Savory Pastry Dough with White Wine, substitute 4 to 5 tablespoons dry white wine for the lemon juice.


© 2008 Domenica Marchetti

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

132kcal (7%)
8mg (1%)
2mg (3%)
57mcg RAE (2%)
36mg
5mg
3g
0g
1g
15g
42mg (14%)
39mg (2%)
4g (19%)
7g (10%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
good-to-the-grain Good to the Grain
by Kim Boyce
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?