Butter Crust


Notes: Use this crust for Fran's Cranberry Tart and the Deer Valley Pecan Pie.

Makes a 10-inch crust


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1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 cup (1/4 lb.) butter or margarine
1 large egg yolk


1. In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces; whirl (or rub with your fingers) until fine crumbs form. Add egg yolk; whirl (or mix with a fork) until dough holds together.

2. Firmly press the dough over bottom and sides of a 10-inch tart pan with removable rim.

3. Bake in a 300° oven until pale gold, 25 to 30 minutes; let cool. If making ahead, wrap airtight and let stand at room temperature up to 1 day, or freeze to store longer. Thaw unwrapped.

Nutritional analysis per whole crust.

Created date

October 2003

Nutritional Information

Calories 1672
Caloriesfromfat 53 %
Protein 21 g
Fat 99 g
Satfat 59 g
Carbohydrate 177 g
Fiber 4.5 g
Sodium 948 mg
Cholesterol 461 mg