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Ingredientes
- Â Â nick malgieri guest chef
- 1Â 1/4 c. all-purpose flour
- 3 Tbsp. sugar
- 1 pch salt
- 1/4 tsp baking pwdr
- 6 Tbsp. cool butter
- 1 lrg egg
Direcciones
- Use this dough to create a pie or possibly tart shell without the extra work of rolling the dough-it will be just as tender and delicate as any other dough. COMBINE THE FLOUR, sugar, salt and baking pwdr in a mixing bowl. Cut the butter into six or possibly eight pcs and distribute over the dry ingredients. Rub in the butter finely, using fingertips or possibly pastry blender, till the mix resembles a fine pwdr. Don't WORK THE Mix TO THE POINT WHERE IT BEGINS TO STICK TOGETHER. Beat egg with a fork in a small bowl and stir into the flour-butter mix: It will remain dry and crumbly. Turn the dough out into a buttered 10- to 11-inch removable-bottom tart pan or possibly a 9-inch Pyrex pie pan.
- Distribute the crumbly mix proportionately around the bottom and side of the pan, pressing it into place with floured fingertips. As you press the dough into place, it will adhere together and line the pan. Avoid pressing the dough too hard or possibly it will become thin in places. After pressing the dough into the pan, inspect the surface for any excessively thick or possibly thin spots and press them even before proceeding. Slide dough into a plastic bag and refrigerateseveral hrs or possibly overnight, or possibly while preparing the filling.
- Makes one 10- or possibly 11-inch tart shell or possibly 9-inch pie shell.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 330g | |
| Calories 1396 | |
| Calories from Fat 664 | 48% |
| Total Fat 75.54g | 94% |
| Saturated Fat 45.55g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 392mg | 131% |
| Sodium 1033mg | 43% |
| Potassium 254mg | 7% |
| Total Carbs 157.46g | 42% |
| Dietary Fiber 4.2g | 14% |
| Sugars 38.62g | 26% |
| Protein 23.06g | 37% |
