Pie Crusts
RICH EGG PIE CRUST
(Muerbeteig or Pãte Sucrèe)

1. Combine and make a well with:
   
   • 1 cup flour
     
   • 2 tablespoons sugar
     
   • 1/2 teaspoon salt
   
   
2. Add and work with fingers until light and creamy:
   
   • 1 egg yolk
     
   • 1/2 teaspoon vanilla
     
   • 1 tablespoon lemon juice

• 6 tablespoons butter
  until the mixture forms one blended ball and no longer adheres to your fingers.

Cover and refrigerate for at least 1/2 hour. Roll to 1/8-inch thickness, as for pie dough.

Line the greased tart pans with this dough. Weight them down with beans or pebbles and bake in a 400°F oven for 7-10 minutes or until lightly browned. Unmold the pastry shells and cool on a rack. Fill with fresh fruit.

Glaze and garnish with whipped cream.

Makes 6 3-inch tart shells.