Pat-in-Pan Tart Shells

Name: Pat-in-Pan Tart Shells
Cuisine: United States
Ingredients: ½ c. soft butter or margarine; 1½ c. sifted flour; ½ tsp. salt; 1 egg yolk; 2 tblsp. milk

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Ingredients

½ c. soft butter or margarine
1 egg yolk
1½ c.

Americas
United States
Main course
Pie
Vegetarian

Method

Cream butter in medium bowl with wooden spoon or electric mixer. Beat in egg yolk. Beat in flour and salt, then milk at low speed.
Shape dough in ball, wrap in waxed paper. Chill 1 hour in refrigerator or 20 minutes in freezer.
Divide dough in 12 equal balls. Pat into 2½" muffin-pan cups to make tart shells. Chill in refrigerator 15 minutes before filli