Cinnamon Buttery Crust
Serves2 shells or 1 double crust (8-, 9-, or 10-inch)
Total Timeunder 1 hour
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
- 3 cups all purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ¾ cup (1½ sticks) cold unsalted butter
- 1/3 cup ice water
- 1 large egg yolk, slightly beaten
- 2 tablespoons fresh lemon juice
To Make By-Hand: In a large bowl, mix the drys together. Cut in the fats with a pastry blender, your fingers, or 2 knives until coarse crumbs form. Stir in the liquids just until a dough forms.
To Make in the Food Processor: Process The Drys in the processor bowl for 2 seconds to mix. Add The Fats and pulse until coarse crumbs form. With the motor running, pour The Liquids through the feed tube. Process for 30 seconds more or just until a dough forms.
To Partially Bake: Bake at 400°F for 8 to 10 min
To Bake Completely: Bake at 400°F for 15 to 18 min
1998 Beth Allen Associates, Inc.