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
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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.

Submitted by: Recipe Group Member