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    Pie Crust: Rich Egg Pie Crust

    Source of Recipe

    unknown
    (Muerbeteig or Pãte Sucrèe)
    Makes a very tender paste for fresh fruit fillings.
    Combine and make a well with:
    1 cup flour
    2 tablespoons sugar
    1/2 teaspoon salt
    Add and work with fingers until light and creamy:
    1 egg yolk
    1/2 teaspoon vanilla
    1 tablespoon lemon juice
    Instructions:
    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 it 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° 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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