For a 9" pie:

2 1/2 cup flour
1/2 cup butter
6 Tbsp water
3 egg yolks

Mix flour and egg yolks. Put butter and water in a small saucepan
over low heat until the butter is melted. Add butter and water to
flour and egg mixture. Knead until all flour is part of the dough
ball. If extra water is needed, add 1 tsp water. Divide in half and
roll. No chilling required!

it says, "The taste is similar to a shortening and cold-water crust, but the
texture is stiffer and more solid."

Is that a lot of egg yolks?

I found it he http://tinyurl.com/mhkcz

tert in seattle > wrote in
:
It's definitly not going to be a flakey crust, not with melted butter.
It's not a lot of egg yolks, what about 3 oz of yolk I think. Should
still be fairly tender, and more robust.

> For a 9" pie:
>
> 2 1/2 cup flour
> 1/2 cup butter
> 6 Tbsp water
> 3 egg yolks
>
> Mix flour and egg yolks. Put butter and water in a small saucepan
> over low heat until the butter is melted. Add butter and water to
> flour and egg mixture. Knead until all flour is part of the dough
> ball. If extra water is needed, add 1 tsp water. Divide in half
> and roll. No chilling required!
>
> it says, "The taste is similar to a shortening and cold-water crust,
> but the texture is stiffer and more solid."
>
> Is that a lot of egg yolks?
>
> I found it he http://tinyurl.com/mhkcz
>
>
>

writes:
>tert in seattle > wrote in
:
>It's definitly not going to be a flakey crust, not with melted butter.
>It's not a lot of egg yolks, what about 3 oz of yolk I think. Should
>still be fairly tender, and more robust.
>
>> For a 9" pie:
>>
>> 2 1/2 cup flour
>> 1/2 cup butter
>> 6 Tbsp water
>> 3 egg yolks
>>
>> Mix flour and egg yolks. Put butter and water in a small saucepan
>> over low heat until the butter is melted. Add butter and water to
>> flour and egg mixture. Knead until all flour is part of the dough
>> ball. If extra water is needed, add 1 tsp water. Divide in half
>> and roll. No chilling required!
>>
>> it says, "The taste is similar to a shortening and cold-water crust,
>> but the texture is stiffer and more solid."
>>
>> Is that a lot of egg yolks?
>>
>> I found it he http://tinyurl.com/mhkcz


thanks Mike ... that suits my needs

I'll give it a try

writes:
>
>tert in seattle wrote:
>> writes:
>> >tert in seattle > wrote in
>> :
>> >It's definitly not going to be a flakey crust, not with melted butter.
>> >It's not a lot of egg yolks, what about 3 oz of yolk I think. Should
>> >still be fairly tender, and more robust.
>> >
>> >> For a 9" pie:
>> >>
>> >> 2 1/2 cup flour
>> >> 1/2 cup butter
>> >> 6 Tbsp water
>> >> 3 egg yolks
>> >>
>> >> Mix flour and egg yolks. Put butter and water in a small saucepan
>> >> over low heat until the butter is melted. Add butter and water to
>> >> flour and egg mixture. Knead until all flour is part of the dough
>> >> ball. If extra water is needed, add 1 tsp water. Divide in half
>> >> and roll. No chilling required!
>> >>
>> >> it says, "The taste is similar to a shortening and cold-water crust,
>> >> but the texture is stiffer and more solid."
>> >>
>> >> Is that a lot of egg yolks?
>> >>
>> >> I found it he http://tinyurl.com/mhkcz
>>
>>
>> thanks Mike ... that suits my needs
>>
>> I'll give it a try
>
>Yup - it's a little richer, more yellow, of course, and sturdy and
>dense, as compared with fall-apart regular pie pastry which should be
>very flakey and tender. I think I have some flan recipes that call for
>the egg-yolk type pastry crust - not as prone to leakage if the custard
>mix is liquid-y.

do you think it would be good for little 3" fruit tarts?

tert in seattle > wrote in news:e918ht$fii$1
@ftupet.ftupet.com:

> do you think it would be good for little 3" fruit tarts?

In the words of Phil Knight's company, Just do it The ingredients ain't
that pricey, it should still be tasty, if not what you want to do next
time.

writes:
>tert in seattle > wrote in news:e918ht$fii$1
:
>
>> do you think it would be good for little 3" fruit tarts?
>
>In the words of Phil Knight's company, Just do it The ingredients ain't
>that pricey, it should still be tasty, if not what you want to do next
>time.

I just did it ... it was worth every penny. It doesn't knock your socks
off but it's a good durable easy to make pie crust.

> >> I'll give it a try
> >
> >Yup - it's a little richer, more yellow, of course, and sturdy and
> >dense, as compared with fall-apart regular pie pastry which should be
> >very flakey and tender. I think I have some flan recipes that call for
> >the egg-yolk type pastry crust - not as prone to leakage if the custard
> >mix is liquid-y.
>
> do you think it would be good for little 3" fruit tarts?

I like cream-cheese pastry the best for fruit tarts.

>From cooks.com:

Pastry: Mix 3 ounces cream cheese with 6 tablespoons butter until
fluffy. Add 3/4 cup flour and 1/2 teaspoon salt. Mix with fork. Chill
and roll like pie crust between waxed paper. Press into pans.

N.