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Recipe
Egg Yolk Pastry Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1048g | |
| Calories 4889 | |
| Calories from Fat 2560 | 52% |
| Total Fat 291.33g | 364% |
| Saturated Fat 179.16g | 717% |
| Trans Fat 0.0g | |
| Cholesterol 1152mg | 384% |
| Sodium 3154mg | 131% |
| Potassium 788mg | 23% |
| Total Carbs 495.16g | 132% |
| Dietary Fiber 16.9g | 56% |
| Sugars 18.87g | 13% |
| Protein 72.85g | 117% |
Ingredients Convert Measures
- 5 c. sifted flour
- 4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking pwdr
- 1 1/2 c. butter flavor Crisco
- 2 egg yolks
- Cool water
Directions
- Combine dry ingredients, cut in lard. Place egg yolk in measuring c. and stir with fork till smooth. Add in sufficient cool water to make a scant cupful. Sprinkle gradually over dry ingredients. Toss with fork to make a soft dough. Roll out as usual. Makes three 9-inch 2-crust pies. Freezes well.
