4-Inch Pastries

Oxmoor House
pastry for 2 dozen 4-inch pies


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1 (13-ounce) can evaporated milk
1 egg, beaten
5 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar
1 cup shortening


Combine milk and egg; stir well. Set aside.

Combine flour, salt, and sugar in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle milk mixture over flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and wrap in waxed paper. Chill at least 1 hour or until ready to use.

Created date

February 2010