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Rich Tart Dough
Preparation info
- Makes enough for
one or two
9- to 10 inch pie shells - Difficulty
Easy
Appears in
By Richard Sax
Published 1994
This dough is made with butter as its only fat, producing a slightly less flaky, but richer-tasting dough that’s more like a cookie. It will work for any of the pies or tarts in this book.
Method
- If making the dough by hand, sift together the flour, sugar and salt into a large bowl. Cut in the butter with 2 knives or your fingertips, until the mixture is the texture of crumbly meal.
- Sprinkle
3 tablespoons
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