Ingrients & Directions
2 c ALL-PURPOSE FLOUR, sifted -butter, and
1/2 ts SALT Cream. Blend well with
2 tb GRANULATED SUGAR -fingers, fork, or pastry
1 ts BAKING POWDER -blender.
100 tb BUTTER (unsalted), chilled Form dough into a ball,
6 tb HEAVY CREAM, lightly beaten -knead lightly for about 15
1 EGG YOLK -seconds,
Beat the cream and egg yolk Then reform into a ball.
-together. In a large bowl, -Wrap it in wax paper and
Combine the flour, salt, -chill for
-sugar, baking powder, 1 Hour.
** CRUST
Yields
6 servings