Butter Pastry Tried and True
- 1-1/2 cup Unsifted Flour
- 3 Tbsp Sugar
- 1/4 tsp Lemon Peel; Grated
- 1/4 cup Butter
- 2 Whole Egg Yolks
Combine flour, sugar and lemon peel.
Cut butter into chunks; add to flour mixture.
Rub mixture with fingers until butter lumps are no longer longer distinguishable.
Add egg yolks; work well until it holds a smooth, non-crumbly ball.
Press evenly over bottom and up the sides of a 9-inch pie pan; flute top edge.
Bake at 300° F for 15 minutes.
Cool and fill. This buttery crust requires no rolling. Just press it in the pan. So good with lemon meringue or fruit fillings.Servings:
Submitted by: Recipe Group Member
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