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1 1/2 c Flour
1/4 ts Salt
3 T Sugar
1/2 c Butter
2 To 3 T. cold water
Place the flour, salt and sugar in a blowl. Cut the butter into
the flour, using a pastry blender or two knives, until the mixture
resembles coarse meal. Beat the egg lightly with 2 T. water. Add
the egg to the flour mixture and stir with a fork, gathering the
dough into a ball with your fingertips. Add water, a few drops at a
time, if necessary to make the dough stick together. Wrap the dough
iin wax paper and chill one hour. Roll out as directed in Basic Crust
I. Bake in the same way but extend the baking time by about 8 minutes
for a fully baked crust. In most cases, you will use this crust with
an unbaked filling so it should be crisp and golden brown.
This crust is used for open fruit tarts or dessert pies.
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