Egg Yolk Pastry
TOTAL TIME: Prep: 20 min. + chilling
YIELD: Pastry for double-crust pie (9 inches).
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
Ingredients
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2-1/2 cups all-purpose flour
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2 teaspoons sugar
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup shortening
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1 egg yolk, lightly beaten
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5 to 6 tablespoons cold water
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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 according to recipe directions.
Nutrition Facts
1 piece: 212 calories, 13g fat (3g saturated fat), 18mg cholesterol, 59mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
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