Categories: Pie Crust

Ingredients

• 1 cup pastry flour
• 1/2 cup butter
• 1 eggs
• 1/2 cup sugar
• a few drops of vanilla extract

Directions

1. Sift or sieve the flour into the large bowl.

2. In the bowl of the electric mixer, cream the butter (whipping on medium speed).

3. Turn the butter into the bowl with the flour and quickly mix the two ingredients, using the wooden spoon.

4. Make a well in the center of the mixture and add the egg, sugar, and vanilla. Use the pastry cutter or two knives to combine the mixture into a dough. Roll it into a ball, wrap in the plastic wrap, and let sit in the refrigerator for 1 hour.

5. Once you are ready to use the dough, remove it from the refrigerator, unwrap and press the dough down with the heel of your hand to flatten it.

6. On a floured work surface, use a floured rolling pin to roll the dough out to the desired thickness.

7. Working from the center of the dough, use short, quick strokes with the rolling pin to get your dough to the desired thickness-generally about 1/4 inch thick for most pies and tarts.

8. Transfer to the pan and using delicate pressure, pat the dough into the corners of the pan.

9. Once you are satisified that the dough is truly lining the pan, either fold over or cut away the excess dough.

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