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Basic Crust 4 by www.country-cooking.com
1 1/2 c Flour
1/4 ts Salt
3 T Sugar
1/2 c Butter
1 Egg
2 To 3 T. cold water
Place the flour, salt and sugar in a blowl. Cut the butter into the
flour, using a pastry blender or two knives, until the mixture resembles
coarse meal. Beat the egg lightly with 2 T. water. Add the egg to the
flour mixture and stir with a fork, gathering the dough into a ball with
your fingertips. Add water, a few drops at a time, if necessary to make
the dough stick together. Wrap the dough iin wax paper and chill one hour.
Roll out as directed in Basic Crust I. Bake in the same way but extend the
baking time by about 8 minutes for a fully baked crust. In most cases, you
will use this crust with an unbaked filling so it should be crisp and
golden brown.
This crust is used for open fruit tarts or dessert pies.
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