Egg Yolk Pastry

5.0
(1)

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.

Prep Time:
20 mins
Total Time:
20 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 2 ½ cups all-purpose flour

  • 2 teaspoons sugar

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup shortening

  • 1 egg yolk, lightly beaten

  • 5 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. 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.