CRUST-CRISP CRUST

By Sharon T

Ingredients

• CRUST-CRISP CRUST
• JAMES BEARD
• SPREAD BOTTOM OF PARTIALLY BAKED CRUST WITH A THIN
• LAYER OF BEATEN WHOLE EGG, EGG WHITE, OR DIJON MUSTARD.
• THEN RETURN CRUST TO OVEN TO DRY.
• CREATES A BARRIER FROM FILLING SEEPING INTO PASTRY
• BAKE CRUST AT 425 DEGREES FOR 14-16 MIN,, THEN BRUSH AND RETURN TO OVEN FOR TWO MINUTES.
• ALSO USED ORANGE MARMALADE

Preparation

Step 1

CRUST-CRISP CRUST

JAMES BEARD

SPREAD BOTTOM OF PARTIALLY BAKED CRUST WITH A THIN
LAYER OF BEATEN WHOLE EGG, EGG WHITE, OR DIJON MUSTARD.
THEN RETURN CRUST TO OVEN TO DRY.
CREATES A BARRIER FROM FILLING SEEPING INTO PASTRY
BAKE CRUST AT 425 DEGREES FOR 14-16 MIN,, THEN BRUSH AND RETURN TO OVEN FOR TWO MINUTES.

ALSO USED ORANGE MARMALADE