Egg Yolk Pastry
A versatile egg yolk pastry dough with a tender, flaky texture, ideal for sweet or savory pies, suited for home bakers seeking a classic homemade crust.
Ingredients
Instructions
- Combine dry ingredients; cut in shortening until mixture resembles coarse crumbs.
- Place egg yolks in a cup and stir with a fork.
- Stir in enough cold water to fill the cup and toss with a fork to make a soft dough.
- Divide the dough to line and top three 2-crust pies.
Tips & Substitutions
For a flakier pastry, ensure that your shortening is cold and work quickly to avoid warming it. If you want a richer flavor, consider substituting one of the egg yolks with a whole egg. You can also experiment with using whole wheat flour for added texture. Additionally, sprinkle a bit of sugar on top before baking for a sweet finish.
Serving Suggestions
This pastry is versatile and can be used for both sweet and savory pies. Consider filling it with seasonal fruits for a delightful dessert or a savory mixture of vegetables and cheese for a main dish. It pairs beautifully with Hungarian Coffeecake for a delightful brunch or dessert spread.
Storage & Reheating
Store leftover pastry in an airtight container in the refrigerator for up to three days. If you've made a pie, it can be kept in the fridge for the same duration. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes, until warmed through and the crust is crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Yolk Pastry contains roughly 338 calories, with 12g protein, 48g carbohydrates, and 11g fat. It is an excellent source of iron (26% of the Daily Value) and protein (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 667mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the pastry dough?
Yes, you can freeze the pastry dough. Wrap it tightly in plastic wrap and store it in a freezer bag for up to three months. When ready to use, thaw it in the refrigerator overnight before rolling it out.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Keep in mind that butter will give a richer flavor, while coconut oil may impart a subtle coconut taste.
How can I make the pastry sweeter?
To make the pastry sweeter, simply increase the amount of sugar in the recipe. You can add an extra tablespoon or two to the dry ingredients, or sprinkle a little sugar on top before baking for added sweetness and a nice crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).