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Cookie Dough Crust


3 cups sifted all-purpose flour
1 tsp. salt
1/4 cup sugar
1 cup butter
2 egg yolks
1/4 cup ice water
1/4 cup lemon juice
1 tsp. grated lemon rind

Sift then measure flour; resift into mixing bowl with salt and sugar. Cut in butter to form fine crumbs. Beat together egg yolks, water, lemon juice and rind. Add to flour mixture small amount at a time to form smooth dough. Wrap in waxed paper and freeze until needed. To bake crusts: Preheat oven to 450 deg. F. Divide dough in three. Roll out one portion into 12-inch circle. Fit loosely on bottom and sides of 9-inch pie plate. Turn overhang under at rim of plate. Make high standing rim; flute. Prick bottom and sides of pastry thoroughly with fork. Bake 10 to 15 minutes or until golden brown. Repeat with remaining dough as required.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.