Egg Yolk Pie Pastry
A flaky, tender pastry perfect for fruit pies or custard fillings, made with a rich egg yolk-based dough that yields a crisp, buttery crust suited for any dessert lover.
Ingredients
Instructions
- Combine dry ingredients: flour, sugar, salt, and baking powder.
- Cut in the shortening (Crisco/lard) until mixture resembles coarse crumbs.
- Place the egg in a cup measure.
- Add cold water to the egg to make a scant cupful.
- Beat the egg-water mixture until combined.
- Sprinkle the egg-water mixture over the flour mixture and mix with a fork until crumbly.
- Divide the dough into 5 or 6 portions.
- Roll out each portion on a floured board into pie shapes.
- Use as desired to make pies.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before cutting it into the flour mixture. If you don't have Crisco, you can use unsalted butter or a vegetable shortening as substitutes, but the texture may vary. When mixing the dough, avoid overworking it to keep the pastry tender. Consider using a pastry cutter for more even cutting.
Serving Suggestions
This pastry is versatile and can be filled with sweet or savory fillings. Serve with a scoop of Blueberry Ice Cream for a delightful dessert, or fill it with a savory mixture for a hearty meal. Pair with a fresh salad or roasted vegetables for a complete meal. It also works well with hearty sides like Scratch Pancakes for breakfast.
Storage & Reheating
Store any leftover pastry dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months. To reheat pies made with this pastry, bake them at 350°F (175°C) until warmed through, approximately 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Yolk Pie Pastry contains roughly 1298 calories, with 23g protein, 262g carbohydrates, and 20g fat. It is an excellent source of calcium (75% of the Daily Value), protein (45% of the Daily Value), and iron (39% of the Daily Value). Note that it is relatively high in sodium, at 1805mg per serving (78% 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 make this pastry ahead of time?
Yes, you can prepare the pastry dough in advance and store it in the refrigerator for a few days or freeze it for longer storage. Just make sure to wrap it tightly to prevent drying out. When ready to use, let it thaw in the refrigerator overnight if frozen.
What type of fillings work best with this pastry?
This pastry is great for both sweet and savory fillings. For sweet options, consider fruit fillings like apple or cherry, which pair beautifully with the crust. For savory, try a classic chicken pot pie filling or a vegetable medley. Experiment with your favorites!
Why is my pastry dough tough?
Tough pastry often results from overworking the dough or using warm ingredients. Make sure to mix the ingredients just until combined and avoid kneading the dough too much. Additionally, keeping your ingredients cold will help achieve a tender texture.
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).