Sweet Pastry Crust for Pies or Tarts

Directions

1. Makes an 11" pie crust, or 8 small individual tarts
2. Measure flour sugar and salt into a bowl. Cut in shortening thoroughly with a pastry blender or two knives until mixture resembles coarse crumbs.
3. 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.
4. Refrigerate or freeze for about 10 minutes after rolling and before baking.
5. 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.