4-Inch Pastries

This recipe goes with Fried Apple Pies

Yield: pastry for 2 dozen 4-inch pies
Recipe from Oxmoor House

More From Oxmoor House


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


  1. Combine milk and egg; stir well. Set aside.
  2. 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.
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