Happy 
St. Patrick's Day

Homemade Pie Crust

Crust for Pasty Pastry or for a Pie Crust

What to do

Combine flour and salt in medium bowl.
Cut in vegetable shortening with a pasty blender or two knives, until mixture is crumbly.
Sprinkle with cold water; blend until mixture holds together.
Shape dough into a ball; place on lightly floured surface.
Roll out dough to 1/8 inch thickness.

This amount of dough will make a pie crust approximately 8 to ten inches in diameter depending on your own skills (remember practice makes perfect). One crust of this size will make a “case” for one nice pasty.

To make two crusts, double all of the ingredients, follow procedure above, and divide dough in half. Repeat and you will have four crusts for making four pasties.

You can make even large batches, but experience tells us that mastering small batches is an excellent idea before moving on to larger batches.

You will need to make four crusts for McGinley’s County Cork Pasty.

Place the the filled pasties on a baking sheet. Bake at 350 degrees F for about 50 to 60 minutes or until light brown (if you brushed them with the egg-milk mixture they will be more of golden and shiny brown).

Optional Finish: Milk-egg mixture. For a beautiful finish to the process you can beat together one egg and about one-third cup of milk and use the milk-egg mixture to brush over the top of the pasty case (the filled pie crust) just before you transfer the pasties to a baking sheet.

Return to McGinley’s County Cork Pasty.

Saint Patrick

Celebration of the Green

Saint Pat's Story

Other Irish Saints

St. Pat's Irish Pasty

McGinley's Pasty

Mick's Apple Pie

Homemade Pie Crust

Irish Potato Candy

St. Pat's Soda Bread

St. Pat's Festival Bread

Irish Tea Scones

Irish Tea Time

Irish Toasts and Blessings

The Tar Baby

More Free Recipes

All HMS Crown products are formulated and processed in the United States