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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.