Pastry

Egg and Vinegar Savory Pastry

Mix the liquid ingredients first, combine with softened butter, then add the sifted dry ingredients just until the dough comes together. Rest it flat in the refrigerator overnight before rolling.

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Cook Mode

Yield: 1 small batch
Cuisine: French-inspired

Bring it to the table

Keep the mixing brief

Once the dry ingredients are incorporated, stop mixing. The overnight chilled rest firms the dough for rolling.

At the table

Use with a separately prepared tart or pie filling and follow that complete recipe for assembly and final baking.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

157.5 g unsalted butter — softened
45 g water
5 g white vinegar
7 g salt
2 g granulated sugar
25 g whole egg — lightly beaten and weighed without shell
175 g all-purpose flour — plus a little for rolling
87.5 g cornstarch

A few useful notes.

This recipe is the pastry component only; no pâté, meat filling or curing mixture is included.

The control represents one small dough batch, with no fixed shell count.

Do not taste raw dough.

The cooking plan

How to make Egg and Vinegar Savory Pastry.

Stir the water, vinegar, salt, sugar and weighed egg together. Mix in the softened butter until evenly combined.
Sift the flour and cornstarch together. Add to the butter mixture and mix just until the dough holds together, without prolonged beating.
Flatten into a disc, wrap well and refrigerate overnight. Keep refrigerated and use within 2 days, or freeze promptly for longer keeping.
Let soften just enough to roll, then roll about 1/8 inch thick on a lightly floured surface. Line the chosen pan without stretching the pastry, trim and chill again until firm. Use with a fully specified filling recipe for the required assembly and baking method.
If the filling calls for an empty shell to be baked first, place the lined pan on a baking sheet, line the chilled dough with parchment and pie weights, and bake at 375°F until the sides are set and the lining lifts cleanly, starting to check around 20 minutes. Remove the weights carefully and continue until dry and golden for a fully baked shell, or follow the filling recipe for a partial bake.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale