SWEET TART AND PIE PASTRY

 

INGREDIENTS:

1-1/2 cups All-Purpose Flour                         1 Egg

1/4 tsp. Salt                                                3 Tbsps. Ice Water

1 Tbsp. Sugar                                              1-1/2 tsps. Vanilla

3/8 cup (6 Tbsps.) soft Butter                       1 beaten Egg Yolk

DIRECTIONS:

• Combine the Flour, Sugar and Salt in a medium-size mixing bowl.
• Cut the Butter up into small pieces and cut into the dry ingredients using a pastry cutter or 2 knives.
• Add the Water and Vanilla to the Eggs and using a fork or your fingers, slowly work into the Flour Mixture, being careful not to overwork the dough.
• Once the dry ingredients are all moistened, gather the Dough together into a ball.
• Roll out the Dough on a floured board and cut to fit Tart Pans or Pie Tins.

• 

  Fitting the Dough into Individual Tart Molds

 

 

 

 

• Prebake in a slow oven (325^o F) for 5 min.  (To prevent shrinking, place a second pan on top of each crust or use foil-filled with Pie Weights.

 

 

 

 

 

 

• Remove the pan or weights and brush the crust with beaten Egg Yolk; continue baking for another 5-10 minutes.

        Yield – 6 Tart Shells or 1 – 10” Shell

        Note:  If the dough seems too soft to roll out, chill for 15 – 30 minutes before rolling.