Butter Crust

Yields Makes a 10-inch crust

Notes: Use this crust for Fran's Cranberry Tart and the Deer Valley Pecan Pie.

Ingredients

 1 1/3 cups all-purpose flour
 1/4 cup sugar
 1/2 cup (1/4 lb.) butter or margarine
 1 large egg yolk
Nutrition Facts

Servings 0

Amount Per Serving
Calories 1672Calories from Fat 53
% Daily Value *
Total Fat 99g153%
Saturated Fat 59g295%
Cholesterol 461mg154%
Sodium 948mg40%
Total Carbohydrate 177g59%
Dietary Fiber 4.5g18%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces; whirl (or rub with your fingers) until fine crumbs form. Add egg yolk; whirl (or mix with a fork) until dough holds together.

Step 2
2

Firmly press the dough over bottom and sides of a 10-inch tart pan with removable rim.

Step 3
3

Bake in a 300° oven until pale gold, 25 to 30 minutes; let cool. If making ahead, wrap airtight and let stand at room temperature up to 1 day, or freeze to store longer. Thaw unwrapped.

Step 4
4

Nutritional analysis per whole crust.

Ingredients

 1 1/3 cups all-purpose flour
 1/4 cup sugar
 1/2 cup (1/4 lb.) butter or margarine
 1 large egg yolk

Directions

Step 1
1

In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces; whirl (or rub with your fingers) until fine crumbs form. Add egg yolk; whirl (or mix with a fork) until dough holds together.

Step 2
2

Firmly press the dough over bottom and sides of a 10-inch tart pan with removable rim.

Step 3
3

Bake in a 300° oven until pale gold, 25 to 30 minutes; let cool. If making ahead, wrap airtight and let stand at room temperature up to 1 day, or freeze to store longer. Thaw unwrapped.

Step 4
4

Nutritional analysis per whole crust.

Butter Crust
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