French Pastry

Ingredients

1 cup sifted flour
1/2 cup Roberts Butter
1 Roberts Egg Yolk
1 tablespoon sugar
grated rind of 1 lemon
pinch salt
ice water

Preparation

Sift flour into a mixing bowl. Cut butter into small pieces; add to flour with egg yolk, sugar, lemon rind and salt. Blend ingredients together well. Add ice water, 1 tablespoon at a time, to moisten dough enough to be gathered into a ball. Wrap dough in waxed paper and chill at least 1 hour; roll dough on a lightly floured surface into a circle 2 inches larger than inverted pie pan; ease dough into pan. Trim edge of pastry 1 inch from rim of pan; flute edge. Before baking, line the crust with aluminum foil; fill with uncooked beans or rice. Bake at 400° for 10 minutes; reduce temperature to 350° and bake an additional 10 to 15 minutes. Remove shell from oven and take out beans or rice and foil. Return shell to oven and bake about 10 minutes, or until shell is lightly browned. Cool before filling.

Yield: 1-9 inch crust

Uncooked rice or beans keep pie crusts from "puffing" during baking.