Menu
Benedict Eggs in Pastry Benedict Eggs in Pastry
Egg Yolk Cookies Egg Yolk Cookies
Blender Egg Custard Blender Egg Custard
Homemade Egg Bread Homemade Egg Bread
Classic Pie Pastry Classic Pie Pastry
Golden Egg Bread Golden Egg Bread
Brie Puff Pastry Brie Puff Pastry
Eggnog Bread Eggnog Bread
Strawberry Puff Pastry Dessert Strawberry Puff Pastry Dessert
Easter Egg Bread Easter Egg Bread
Puff Pastry Danishes Puff Pastry Danishes
Brunch Egg Bake Brunch Egg Bake
Cream Puff Cake Cream Puff Cake
Chicken in Puff Pastry Chicken in Puff Pastry
Puff Pastry Apple Strudel Puff Pastry Apple Strudel
Eggnog Fruit Bread Eggnog Fruit Bread
Creamy Baked Eggs Creamy Baked Eggs
Eggnog Cream Puffs Eggnog Cream Puffs
Baked Custard Baked Custard
No-Yolk Deviled Eggs No-Yolk Deviled Eggs

Egg Yolk Pastry

Add a Review
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling

Makes

Pastry for double-crust pie (9 inches)

Updated: Jun. 27, 2023
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
Egg Yolk Pastry
Next Recipe

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

  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.
  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.
  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.
  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.