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

· Pie Crusts
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· Pies, Tarts And Pastries
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ingredients
  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
preparation
Work into it as you would for pastry, using a pastry blender or the tips of your fingers:
  • 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.

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