EGG YOLK PASTRY
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.-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield Pastry for double-crust pie (9 inches).
Number Of Ingredients 7
Steps:
- 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., 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., For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
Nutrition Facts : Calories 212 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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Md Nahid Prince
m-p69@hotmail.comThis was my first time making egg yolk pastry, and it was a lot easier than I thought it would be. The pastry turned out beautifully, and the filling was delicious.
Izzy10x
izzy10x15@yahoo.comThis recipe is a classic for a reason. The pastry is flaky and the filling is creamy and delicious. I highly recommend it.
Ainomugisha Easther
a23@gmail.comI love the combination of flavors in this pastry. The tartness of the lemon and the sweetness of the filling are a perfect match.
Laxmi 123
l12345@yahoo.comThis pastry was a bit time-consuming to make, but it was definitely worth the effort. It was a showstopper at my dinner party.
Oluchi Cynthia
oluchicynthia@hotmail.comThis recipe was a little too sweet for my taste. I might try reducing the amount of sugar next time.
Mr Faisal
faisalm@yahoo.comI've never had egg yolk pastry before, but I'm definitely a fan now. The pastry was flaky and the filling was creamy and delicious.
Safeer Raja
safeer_raja23@yahoo.comI'm not a big fan of custard, but I loved the filling in this pastry. It was sweet and creamy, but not too heavy.
Jesse Morales
jesse.morales79@yahoo.comThis was my first time making egg yolk pastry, and it turned out great! The instructions were easy to follow, and the pastry was flaky and delicious.
Davis Basweti
davisb84@gmail.comThe pastry was a little dry, but the filling was delicious. I might try adding more butter to the pastry next time.
Maryumkhan Maryum
m.maryum@hotmail.comThis recipe is a keeper! The pastry was perfect and the filling was divine. I will definitely be making this again.
dasi dasi
dd@hotmail.co.ukI followed the recipe exactly, but my pastry didn't turn out as flaky as I had hoped. It was still tasty, but I'm not sure what I did wrong.
Gautam Ray
r_g@hotmail.comThis pastry was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious pastry that was perfect for a special occasion.
Mustakim King
m16@gmail.comI've made this egg yolk pastry recipe several times now, and it's always a crowd-pleaser. The pastry is so light and flaky, and the filling is creamy and delicious. I highly recommend this recipe to anyone looking for a special treat.
jiwan kharal
k@gmail.comI'm not much of a baker, but I gave this egg yolk pastry recipe a try and was pleasantly surprised at how well it turned out. The instructions were easy to follow, and the pastry came out beautifully. It was a hit with my family and friends.
MS INDIAN BLOG
m.b@hotmail.comThis egg yolk pastry recipe was a breeze to follow, and the results were nothing short of spectacular. The pastry was flaky and golden brown, with a melt-in-your-mouth texture. The filling was rich and creamy, with a perfect balance of sweetness and