Butter Crust

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

This recipe goes with Deer Valley Pecan Pie, Fran's Cranberry Tart

Yield: Makes a 10-inch crust
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 1672
  • Calories from fat: 53%
  • Protein: 21g
  • Fat: 99g
  • Saturated fat: 59g
  • Carbohydrate: 177g
  • Fiber: 4.5g
  • Sodium: 948mg
  • Cholesterol: 461mg


  • 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. 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. 2. Firmly press the dough over bottom and sides of a 10-inch tart pan with removable rim.
  3. 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.
  4. Nutritional analysis per whole crust.
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