This is a wonderfully flaky, buttery pastry. For a single-crust pastry, use half the ingredients, but don’t halve the egg yolk. You will need slightly less than half the amount of ice water to mix the dough.

　　

Ingredients

makes one 9-inch double-crust pie

　　2 cups all-purpose flour

　　3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2-inch pieces

　　1 egg yolk

　　2 teaspoons freshly squeezed lemon juice

　　3 to 4 tablespoons ice water

　　

Step 1

Put the flour into the bowl of a food processor fitted with the steel blade. Add the butter and process, using on/off pulses, just until the mixture resembles coarse cornmeal. Put the mixture into a large bowl.

　　

Step 2

Combine the egg yolk, lemon juice, and 2 tablespoons of the water. Drizzle this over the flour mixture; toss with a fork or spatula until the dough comes together in a ball, adding the remaining water if necessary. Smooth the ball and press it into a disk shape. Wrap the dough in plastic wrap, and refrigerate for 2 hours or overnight.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.