Deep-Dish Pastry

Oxmoor House
pastry for one 10- inch deep-dish double-crust pie


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2 1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup shortening
1 egg yolk, beaten


Combine flour, sugar, baking powder, and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine egg yolk and water to equal 1 cup. Add liquid to flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill. Use as directed in desired recipe.

Note: This recipe may be used to prepare a 10-inch deep-dish bottom crust pastry with a lattice top.

Created date

February 2010