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Recipe
Egg Yolk Pastry Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1020g | |
| Calories 5222 | |
| 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 710mg | 20% |
| Total Carbs 495.0g | 132% |
| Dietary Fiber 16.9g | 56% |
| Sugars 18.68g | 12% |
| Protein 69.95g | 112% |
Ingredients Convert Measures
- 5 c. sifted flour (preferably pastry flour)
- 4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking pwdr
- 1 1/2 c. lard or possibly solid vegetable shortening (Crisco, etc.)
- 2 egg yolks (or possibly 1 egg), slightly beaten
- Cool water
- 1 teaspoon vinegar
Directions
- Put flour in bowl, add in sugar, salt and baking pwdr. Stir to blend well. With pastry blender, cut lard or possibly shortening into flour mix.
- In measuring c. mix egg yolks (or possibly whole egg) with vinegar and sufficient water to make a scant c. of liquid. Sprinkle this egg water mix gradually over flour shortening mix while blending lightly with pastry blender or possibly fork to create soft dough. Mix no more than necessary to blend to assure flaky pastry. Roll immediately on floured board or possibly pastry cloth or possibly store in refrigerator. This pastry freezes well so crusts or possibly pies can be made up frzn and used "whenever". This crust handles well. I have used it for double and single crust pies for over 30 years.
