Lemon Pastry
  • 2 cups cake and pastry flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup Eureka Lemon Olive Oil
  • 1 egg
  • 1 Tbsp Sicilian Lemon White Balsamic
  • Ice-cold water
  1. Sift flour, baking soda, and salt into a bowl.
  2. Make a well and drizzle in the olive oil.
  3. Gently mix with a pastry blender or two knives until incorporated. It should look like coarse oatmeal. 
  4. Crack the egg into a 1 Cup, or larger, measuring cup. Add the balsamic and beat with a fork until frothy.
  5. Fil the measuring cup to the 1 cup mark with. the ice cold water. Gently mix the liquid into the flour mixture.
  6. Use your hands and blend until incorporated and do not over mix.  
  7. Press pastry into a ball and cover with plastic wrap or a tea towel then refrigerate for at least 30min.
Makes one 10 inch crust.
April 09, 2021 — Elizabeth Kilvert