Sugar Pie Crust

From Kosher Cookbook iPhone & iPad Touch Application
by Gloria Kobrin

A great recipe for crust or cookies!

Prep time: 5 min. in processor    15 min. by hand


1 stick frozen non-dairy margarine
1 2/3 cups flour
2 tablespoons sugar
1 egg yolk beaten with 3 tablespoons cold water

Electric food processor
Cookie sheet
Baking parchment
Flan ring
Baking beads


Insert steel knife into bowl of processor. Pour flour and sugar into bowl. Cut margarine into tablespoons and add to flour. Using the pulse button, process ingredients until coarse crumbs are formed. With the processor running, pour egg and water through the feeding tube and process until dough forms at the side of the bowl. If the mixture seems too dry, add more water- one teaspoon at a time. When dough has formed, scrape it out of the bowl, flatten it into a disk and wrap in waxed paper. Chill dough at least one hour before rolling.

PAR-BAKED SHELL: Preheat oven to: 425 F.

Remove dough from refrigerator 15 minutes before rolling. Line cookie sheet with baking parchment. Place flan ring on top of parchment. Roll out dough about 1/8th inch thick and fit into flan ring. Leave about one inch of dough overlapping the edge. Fold overhanging dough over the edge to create a thicker rim.

Spread a large piece of foil over bottom of flan ring. Spread baking beads* over the foil. Bake tart shell on bottom level of oven 10-12 minutes or until edges of the dough begin to brown. Carefully remove foil with baking beads from the crust. Pierce the tart shell lightly with a fork. Return crust to the oven. Bake five minutes more. Cool completely on a rack before filling.

Note: Check the oven often. The sugar in the crust makes it easier to burn. If you haven’t rolled out the crust evenly, some parts may brown sooner than others. Cover the thinner parts with foil if they begin to burn.


Yield: ONE 9-10-inch crust

*uncooked rice or beans can be used to line the pie pan if you don't have baking beads.

Recipes: Desserts, Pie Crust, Parve, Kosher

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