Cookie Style Crust for Fruit or Pecan Pie or Tart

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Cookie Style Crust for Fruit or Pecan Pie

 

2 c. all purpose flour

1/3 c. sugar

2 t. baking powder

2/3 c. margarine or butter( I use Smart Balance Light)

1 slightly beaten egg

1/4 c. milk

Milk

Sugar

 

Preheat oven to 375 degrees. In a medium bowl stir together flour, sugar

and baking powder. Cut in the butter until mixture resembles coarse crumbs.

Combine egg, milk and vanilla; add to flour mixture. Mix well. On a

lightly floured surface, knead gently 10-20 strokes or until smooth.

 

Cover and chill 1/3 of the dough. Pat remaining dough onto the bottom and

sides of a 10 inch springform pan with a removeable bottom.

 

Fill with fruit pie filling of choice or pecan pie filling.

 

 

On a lightly floured surface, roll the chilled dough into a 10 inch circle.

Use the springform pan to measure it with. Cut into 1/2 inch-wide strips.

Arrange strips over the apples in a lattice pattern. Trim strips to the

edge of the pan. Brush the lattice with milk. Sprinkle with sugar.

 

Bake for 45-50 minutes or until the fruit is tender. If your pie recipe

calls for a longer or shorter baking time,follow that. To prevent

overbrowning, cover loosly with foil the last 10-15 minutes. Release the

tart from the spring from pan and put onto a pretty serving plate.