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Egg Yolk Pastry

 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


  • 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


  • 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).
Nutritional 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.