Sift flour, Salt and sugar in a bowl. Rub in
Butter and Egg yolk until well-blended. Add Vanilla and a little milk, if
necessary. make a soft dough and keep it covered for 30 minutes. Then roll
and use. This dough is enough for 9" to 10" pie dish. A Little
more dough may be needed on a hot day. If too soft to roll chill it in a
refrigerator.
To line a pie dish, always keep the dough between 2 sheets of Butter
paper to ¼ inch thickness. Then peel the top paper and invert the dough
on to the pie dish, pat the dough in place and peel the paper off.
This method saves the dough from sticking to the rolling pin and the
board, and it is easier to handle.
This dough must not be needed to much - just put it together lightly.
If the dough is kneaded too much, it will become tough and the pastry
would not be light.
When baking the tart, blend i.e. without filling, prick well all over
with a fork. Crumple the piece of butter paper on which the dough was
rolled, and leave it over the dough until the pastry is half baked. Then
remove it ad bake it until golden. hen any liquid filling has to be put in
before baking, always brush the pastry with a beaten egg white; this will
prevent the pastry from becoming soggy.
