Soft Dough, Fluffy Pastry

This recipe produces a much moister dough than a traditional pastry crust.

This caused the dough to be a little more tricky to work with, but not horribly so.

I think this is because of the addition of the lemon juice and egg yolk.

I made several pies for “Pie Day” March 14th. So I wanted to try out a few different crust recipes.

Pastry recipes are all pretty similar, yet they do produce different results.

The pastry is quite tasty. Very light and flaky.

It went perfectly with the cream pies!

ENGLISH PASTRY

2 Cups Sifted Flour

2 Teaspoons Baking Powder

1 Teaspoon Salt

2/3 Cup Shortening

1/2 Cup Hot Water

1 Tablespoon Lemon Juice

1 Egg Yolk, Unbeaten

Sift together flour, baking powder and salt. Mix shortening, water, lemon juice and egg yolk. Add to dry ingredients and mix well. Chill. Roll out to fit pie tin. Fill with desired pie filling, cover with remaining crust. Bake in a 425 degree oven for 25 minutes.