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Recipe Detail Page
Easy Butter Pastry
Summer 2017
This recipe is adapted from one in the 1913 edition of the Five Roses Cook Book, and is popular in the Foodways Program at Fort York National Historic Site.
Make enough for 12 good-sized tarts
1¾ cups (425 mL) all-purpose flour
½ tsp (2 mL) salt
⅔ cup (150 mL) cold butter, cubed
1 egg yolk
3 tbsp (45 mL) ice water, approximate
1 tbsp (15 mL) fresh lemon juice
1. In a large bowl, whisk together the flour and salt. With pastry blender or fingertips, rub the butter into the flour mixture, working briskly until the mixture looks like coarse fresh bread crumbs.
2. In a separate bowl, whisk egg yolk, 3 tbsp (45 mL) water and lemon juice until blended. Sprinkle over flour mixture, tossing dry and wet ingredients until they clump together, and sprinkling on a few more drops of ice water if necessary to incorporate all the flour. Press until smooth; flatten into disc. Wrap and chill for 30 minutes, or up to 2 days. Let pastry come back to cool room temperature before rolling on floured surface.
Make enough for 12 good-sized tarts
