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Recipe
Egg Yolk Pastry Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1015g | |
| Calories 5221 | |
| Calories from Fat 2906 | 56% |
| Total Fat 322.65g | 403% |
| Saturated Fat 124.79g | 499% |
| Trans Fat 0.0g | |
| Cholesterol 712mg | 237% |
| Sodium 1193mg | 50% |
| Potassium 706mg | 20% |
| Total Carbs 494.95g | 132% |
| Dietary Fiber 16.9g | 56% |
| Sugars 18.66g | 12% |
| Protein 69.95g | 112% |
Ingredients Convert Measures
- 5 c. sifted flour
- 4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking pwdr
- 1 1/2 c. lard
- 2 egg yolks
- Cool water
Directions
- Combine dry ingredients; cut in lard. Place egg yolks in measuring c. and stir with fork till smooth. Blend 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 pastry for 3 (9 inch) 2-crust pies.
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