Tart Shells from Basic Pastry: Butter-Rich Tart Shells

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About


Divide pastry for 2-crust pie in half. Roll first half thick and dot with 3 tblsp. firm butter (if too hard or soft, butter breaks through). Fold pastry from two sides to meet in center. Press with fingers to seal. Fold other two ends to center and seal. Wrap in waxed paper and chill. Repeat with other half of pastry. When ready to use, roll out, cut in circles and bake like Tart Shells from Basic Pastry for 2-Crust Pie.