English Pastry Crust for Meat Casseroles

READY IN: 40mins
YIELD: 1 crust




  • Sift together flour, baking powder, and salt.
  • Mix shortening into hot water until melted. Add yolk and blend well.
  • Add liquid mixture to flour mixture. Mix well.
  • Place in bowl, cover with plastic wrap and chill several hours or overnight.
  • When ready to use, preheat oven to 425 degs.
  • Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
  • Fill with whatever filling mixture you desire. (NOTE: Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!).
  • Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
  • Lay the top crust over the casserole, carefully removing the wax paper.
  • Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
  • Bake casserole at 425 for 25 mins until crust is golden brown.