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Egg Yolk Pastry

By: Dolores Skrout

"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."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 tablespoons cold water

Directions

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.