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Egg Pastry

Global.Potpourri's picture
Ingredients
  Shortening 7 Tablespoon (2/3 Cup Plus 2 Tablespoon)
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Egg 1 , slightly beaten
  Cold water 3 Tablespoon
Directions

Cut shortening into flour and salt until particles are size of small peas.
Mix egg and water; stir into flour mixture until all flour is moistened.
Gather pastry into a ball; divide into halves and shape into 2 flattened rounds.
Place one round on lightly floured cloth-covered board.
Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin.
Fold pastry into quarters; unfold and ease into plate.
Turn filling into pastry-lined pie plate.
Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry.
Fold into quarters; cut slits so steam can escape.
Place over filling and unfold.
Trim overhanging edge of pastry 1 inch from rim of plate.
Fold and roll top edge under lower edge, pressing on rim to seal securely.

Recipe Summary

Restriction: 
Lacto Ovo Vegetarian

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