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
Total TimePrep: 20 min. + chilling
MakesPastry for double-crust pie (9 inches)
- 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 according to recipe directions.
Nutrition Facts1 piece: 212 calories, 13g fat (3g saturated fat), 18mg cholesterol, 59mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
Originally published as Egg Yolk Pastry in Taste of Home's Complete Guide to Baking
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