More Recipes Like Egg Yolk Pastry

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Pastry for Double Pie-Crust

Submitted by: Taste of Home Test Kitchen

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

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Pastry for Single-Crust Pie

Submitted by: Taste of Home Test Kitchen

If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try.

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Fried Pie Pastry

Submitted by: Donna Mig

Got a hankering to make a batch of small pies filled with your favorite filling and fried up crisp and delicious? Then, this is your dough recipe. Make it by hand or in the food processor.

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This recipe makes a sweet dough that is perfect for fruit pies or tarts. A bit of sugar, an egg and vinegar make this dough different from the traditional, but the end result is pastry that is manageable and flaky. Try adding a bit of lemon zest if you 're feeling adventurous.

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Pastry for Double-Crust Pie

Submitted by: Taste of Home Test Kitchen

You need only a handful of ingredients for this classic pie crust from our Test Kitchen. Use it in the recipes below or add your family's favorite filling for a tantalizing treat.

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Vinegar and Egg Crust

Submitted by: Ron Schmaeman

This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.

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Sweet Short Pastry

Submitted by: Nori Salisbury

Sugar, butter and a dash of vanilla are added to the flour and chilled shortening, so this wonderful pastry is much like a sweet shortbread cookie. It 's perfect for cherry or other fruit fillings. This recipe yields one 9-inch crust.

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Flaky and Tasty Pastry

Submitted by: Michelle LaVerdiere

Three generations have made oodles of pie crust with this recipe, and they all say lard rules! It makes enough dough for three double-crusted pies, so get busy.

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Never, Never Fail Pie Pastry

Submitted by: Elaine

There is no fear of over-kneading this pastry.

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One-Hundred-One-Year-Old Pastry Recipe

Submitted by: Marie

This recipe calls for lard, making this crust the most tender and flaky. The shortening is cut into the flour, and then spoonfuls of a mixture of ice water, egg and vinegar are worked in. The dough is then formed into a ball and rolled out on a floured board.