This crust is just as flaky as the pie crust on this site, but a little sweeter.  It is a perfect way to sweeten up your dessert!

Ingredients:

• 1 1/2 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 egg yolk
• 1/4 cup cold water

Directions:

Makes an 11" pie crust, or 8 small individual tarts

Measure flour sugar and salt into a bowl. Cut in shortening thoroughly with a pastry blender or two knives until mixture resembles coarse crumbs.

In a small bowl, stir egg yolk and water together. Pour this mixture into the flour/butter mixture and mix until a ball of dough forms. Shape the dough into a disc and refrigerate at least an hour before rolling out.

Refrigerate or freeze for about 10 minutes after rolling and before baking. For a baked crust that will be filled later, line the shell with foil and use pie weights or dried beans to keep dough in pan and bake at 375°F. for about 20 minutes. Remove foil and weights and bake an additional 7 or 8 minutes or until lightly browned.