English Pastry Crust For Meat Casseroles

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup shortening
• 1/2 cup hot water
• 1 tablespoon lemon juice
• 1 egg yolk, unbeaten

1. Sift together flour, baking powder, and salt.
2. Mix shortening into hot water until melted. Add yolk and blend well.
3. Add liquid mixture to flour mixture. Mix well.
4. Place in bowl, cover with plastic wrap and chill several hours or overnight.
5. When ready to use, preheat oven to 425 degs.
6. Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
7. 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!).
8. Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
9. Lay the top crust over the casserole, carefully removing the wax paper.
10. 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.
11. Bake casserole at 425 for 25 mins until crust is golden brown.

flour, baking powder, salt, shortening, hot water, lemon juice, egg yolk

Taken from www.food.com/recipe/english-pastry-crust-for-meat-casseroles-492299 (may not work)