Pastry dough

Yield: 4 Servings

Measure Ingredient
2 cups Flour; sifted
1 tablespoon Light brown sugar
1 teaspoon Salt
1 teaspoon Grated lemon peel
1 cup Butter
1 tablespoon Milk
1 Egg; plus
1 Egg yolk; beaten
1 teaspoon Vanilla

Place flour on table or in a bowl. Make a well in the middle, & fill with sugar, salt & lemon peel. Blend together. Add butter & mix with hands until all the flour is incorporated. Mix together milk, eggs & vanilla. Add to blended ingredients. Continue mixing until a ball is formed. Cover & refrigerate overnight. When ready to use, roll out to a 10 inch diameter & use as directed.

THE COVEY

CARMEL VALLEY ROAD, CARMEL.

TIME INCLUDES REFRIGERATION

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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