ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Egg Pastry Shells

Yield three 9-inch pastry shells

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup shortening
  • 1/2 cup cold water
  • 1 egg, slightly beaten
  • 1 teaspoon vinegar

How to Make It

  1. Combine flour and salt in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine water, egg, and vinegar in a small bowl. Add liquid to flour mixture; stir with a fork until dry ingredients are moistened, shape dough into a ball; chill.

  2. Divide dough into three equal portions. Roll each portion to 1/8- inch thickness on a lightly floured surface. Place each in a 9-inch pie plate; trim excess pastry around edges. Fold edges under, and flute. Prick bottom and sides of shell with a fork. Bake at 425° for 15 minutes or until golden brown.

Oxmoor House Homestyle Recipes