Buttery Brown-Sugar Crust

By davidgoodman

Ingredients

• 2 c. all-purpose flour
• 2 tbsp. granulated (dry) brown sugar, not moist-pack
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 3/4 c. butter or margarine, chilled, cut into 1-inch pieces yolk of 1 large egg
• 4 to 5 tbsp. ice-cold water

Details

Servings 1

Preparation

Step 1

In large bowl combine flour, sugar, salt and nutmeg. Using pastry blender or two knives, cut butter into flour mixture until coarse crumbs form. In small bowl using wire whisk or fork, beat egg yolk and 4 tablespoons ice-cold water to blend well; sprinkle, 1 tablespoon at a time, over crumb mixture, stirring with fork to make dough that just holds together. If dough is too dry, you may need up to 1 additional tablespoon water. Turn dough out onto work surface; knead just until it begins to form ball. Flatten into disk shape; refrigerate, wrapped in plastic, at least 30 minutes and up to 2 hours. Makes enough dough for one 9-inch pie or tart plus decorations. To make 9-inch pie shell: On lightly floured surface, roll out dough to 15-inch circle; fit into 9-inch pie plate. Trim, leaving 1-inch overhang; reserve dough scraps for decorative edging or trim. Dampen underside of overhang with water, turn under. Flute edge or make decorative edging as desired; if using pastry decorations, first lightly dampen edge or brush with tightly beaten egg white so decorations will adhere. Prick bottom and sides of crust with fork. Glaze edge with beaten egg white, if desired; place crust in freezer 10 minutes. To make 9-inch tart shell: Roll out dough to 15-inch circle; fit into 9-inch fluted tart pan with removable bottom, pressing gently but firmly against sides to adhere. Roll rolling pin over top of pan to trim off excess dough. Prick bottom and sides of crust with fork. Place shell in freezer for 10 minutes. To prebake pie or tart shell: While pie or tart shell is in freezer, heat oven to 425 degrees F. Line crust with foil; fill foil with dried beans or rice. Bake 10 minutes. Remove foil and beans; bake 4 to 6 minutes long until shell is lightly browned. Cool completely on wire rack before filling.