Easter Wheat Pie Recipe – a delicious recipe with flour, sugar, salt, butter, egg yolks, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour and sugar into large bowl; cut in butter with pastry blender.
2
Stir in egg yolks, one at a time, mixing with a wooden spoon; work with your hands till dough is manageable, adding lowfat milk to hold dough together.
3
Turn out onto lightly floured board and knead till smooth.
4
Form into a ball and refrigeratein refrigerator for 30 min.
5
Divide ball in two.
6
Roll half on lightly floured board to 1/8 inch thickness (large sufficient to line a 10 inch deep-dish pie pan).
7
Butter the pan and line with pastry, leaving a 1/2 inch overhang all around.
8
Roll out other half and cut into 3/4 inch wide strips for a lattice work topping and set aside.
770
kcal
Calories
21
g
Fat
122
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. flour, 1/2 c. sugar, Healthy pinch salt, 1/4 c. butter, and more.
Yes, Easter Wheat Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
