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Silky Egg Pastry Crust
A fool‑proof, buttery pastry crust enriched with a whole egg for extra silkiness and strength. Perfect for holiday pies, tarts, or any sweet or savory filling. Makes two 9‑inch crusts that stay tender and flaky, even after blind‑baking.
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Cost Breakdown
Critical Success Points
- • Incorporating cold butter without melting it
- • Adding the egg and water just enough to bring the dough together
- • Chilling the dough for at least 30 minutes
- • Blind‑baking with parchment and weights to prevent puffing
Safety Warnings
- • Handle raw egg with clean hands and wash surfaces to avoid salmonella risk.
- • Use oven mitts when removing hot parchment and weights.
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