Pat-in-Pan 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


  • ½ c. soft butter or margarine
  • 1 egg yolk
  • c. sifted flour
  • ½ tsp. salt
  • 2 tblsp. milk


  • 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 filling and baking as directed in Individual Cheese Pies.