Sweet Pastry Dough for Pie or Tart Crust

Note from Cheri: This crust is almost a cross between a pie crust and a cookie, and is perfect for any dessert filling you care to pare it with. Try filling this crust with tangerine curd and top with whipped cream for a great dessert. If you're new to making tarts, follow this link for photo instructions. Pictured below is our Decadent Chocolate Truffle Tart

1 1/2 C flour 1/4 C sugar 1/4 tsp. salt 1/2 C butter 1 egg yolk 1/4 C cold water

Makes an 11" pie crust, or 8 small individual tarts Measure flour sugar and salt into a bowl. Cut in shortening thoroughly with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, stir egg yolk and water together. Pour this mixture into the flour/butter mixture and mix until a ball of dough forms. Shape the dough into a disc and refrigerate at least an hour before rolling out (follow link for photo instructions). Refrigerate or freeze for about 10 minutes after rolling and before baking. For a baked crust that will be filled later, line the shell with foil and use pie weights or dried beans to keep dough in pan and bake at 375°F. for about 20 minutes. Remove foil and weights and bake an additional 7 or 8 minutes or until lightly browned.