Press-in Pastry
From pieplate 15 years ago
- 10 minutes to make
- Serves 10
A tender easy reliable crust for tarts--doesn't get soggy, doesn't get tough, tastes really really good
Ingredients
- 2 c flour shopping list
- 6 T sugar shopping list
- 3/4 c butter shopping list
- 2 egg yolks shopping list
How to make it
- Process or rub together first three ingredients,
- then add egg yolks
- and process until the dough holds together in a ball.
- If necessary, add a few drops of milk.
- Press the dough evenly over the bottom and sides of an 11- to 12-inch fluted tart pan, or into several tart shells. It's easier to press it in if you cover it with a sheet of plastic wrap and press on top--avoid those doughy fingers.
- Bake at 325degrees for ten minutes; color will still be very pale.
- The shell is now ready to be filled and baked with the filling.
People Who Like This Dish 6
- baker2z2 CA
- dollhead Mechanicville, US
- rebellan Winnipeg Beach, CA
- mrstempest Sunshine Coast, AU
- lacrenshaw Horsham, PA
- dragonwings647 Duchesne, UT
- pieplate Claremont, CA
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The Rating
Reviewed by 3 people-
Wow! And I thought MY pie crust was easy? Thanks a million, pie and you got my 10!
Lorraine
lacrenshaw
in Horsham loved it
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Sounds simple! I'll try it.
dollhead
in Mechanicville loved it
Reviews & Comments 3
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