This dough makes a fine tart or pie crust. My preference is to use it for the former, because a pie pan is deeper and it’s more difficult to push the crumbly mixture up the side of a
Slide the pan into a plastic bag or cover it with plastic wrap and refrigerate it until needed. This also freezes well, especially if you need to make several and want to get them out of the way in advance. The unbaked crust is fine for 2 days in the refrigerator and 1 month in the freezer.
© 2008 Nick Malgieri. All rights reserved.