Egg Yolk Pastry

Preparation info

    Appears in

    Farm Journal’s Country Cookbook

    Farm Journal’s Country Cookbook

    By Nell B. Nichols

    Published 1972

    • About


    • 5 c. sifted flour
    • 4 tsp. sugar
    • ½ tsp. salt
    • ½ tsp. baking powder
    • c. lard
    • 2 egg yolks
    • Cold water


    • Combine dry ingredients; cut in lard.
    • Beat egg yolks slightly in measuring cup with fork and blend in enough cold water to make a scant cupful. Sprinkle over flour mixture, a little at a time, tossing with fork until mixture is moist enough to hold together.
    • Roll out like any pastry. Makes pastry for 1 Frosted Big Apple Pie or 3 (2-crust) 9" pies.