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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butter Pastry Tried And True

Date Added: January 04, 2014


1 1/2 Cups Flour 1 1/2 Cups Unsifted Flour
3 Tablespoons Sugar 3 Tablespoons Sugar
1/4 Teaspoon Lemon Peel 1/4 Teaspoon Lemon Peel Grated
1/4 Cup Butter 1/4 Cup Butter small lump
2 Unit Eggs 2 Unit Whole Egg Yolks
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1. Combine flour, sugar and lemon peel.

2. Cut butter into chunks; add to flour mixture.

3. Rub mixture with fingers until butter lumps are no longer longer distinguishable.

4. Add egg yolks; work well until it holds a smooth, non-crumbly ball.

5. Press evenly over bottom and up the sides of a 9" pie pan; flute top edge.

6. Bake at 300 degrees for 15 minutes. Cool and fill.

7. This buttery crust requires no rolling. Just press it in the pan.

8. So good with lemon meringue or fruit fillings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners allergies.
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