Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Egg Yolk Pastry Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1015g | |
| Calories 5166 | |
| Calories from Fat 2851 | 55% |
| Total Fat 322.65g | 403% |
| Saturated Fat 75.71g | 303% |
| Trans Fat 102.77g | |
| Cholesterol 420mg | 140% |
| 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. flour, sifted
- 4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking pwdr
- 1 1/2 c. Crisco
- 2 egg yolks
- Cool water
Directions
- Combine dry ingredients. Cut in shortening. Place egg yolks in a measuring c. and stir with a fork till smooth. Blend in sufficient cool water to make scant cupful. Sprinkle gradually over dry ingredients. Toss with fork to make a soft dough. Roll out as usual. Make pastry for three 9-inch two-crust pies, or possibly 7 one-crust 8-inch pies. Roll in balls and freeze for a later use.
