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Egg Yolk Pastry

Egg yolk lends an attractive golden color to this pie pastry. The recipe makes enough for one double-crust pie or two single-crust pies.—Dolores Skrout, Summerhill, Pennsylvania

12 ServingsPrep: 20 min. + chilling

Ingredients

2-1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup shortening
1 egg yolk, lightly beaten
5 to 6 tablespoons cold water

Directions

In a small bowl, combine the flour, sugar, baking powder and salt;
cut in shortening until mixture is crumbly. Combine the egg yolk and
water; gradually add to flour mixture, tossing with a fork until a
ball forms. Cover and refrigerate for 30 minutes or until easy to
handle.
For a double crust, divide pastry in half so that one ball is
slightly larger than the other. Roll out larger ball to fit a 9-in.
pie plate. Transfer pastry to pie plate. Trim pastry even with edge
of plate. Add filling.
Roll out remaining pastry to fit top of pie; place over filling.
Trim, seal and flute edges. Cut slits in top. Bake according to
recipe directions.
For two single crust, divide pastry in half. Roll out each portion to
fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to
1/2 in. beyond edge of plate; flute edges. Fill or bake shell

2 of 2

Egg Yolk Pastry (continued)

Directions (continued)

according to recipe directions. Yield: Pastry for double-crust pie
(9 inches).

Nutrition Facts: 1 serving (1 piece) equals 212 calories, 13 g fat (3 g saturated fat), 18 mg cholesterol, 59 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.