This pastry differs considerably from conventional pie pastry. It doesn’t shrink or change shape when baked; it tastes like a cooky; you work the dough vigorously with your hands to develop the right consistency.
2 cups unsifted all-purpose flour
4 tablespoons sugar 1/2 cup (1/2 lb.) butter
2 egg yolks
Mix flour and sugar together. Add butter and crumble it into the flour with your fingers until mixture is mealy in texture and there are no large particles. Stir in the egg yolks with a fork until well blended, then work dough with your hands until it holds a smooth, non-crumbly ball (the heat of your hands softens butter and makes the dough stick together).
To shape, press the pastry into pan or pans, pushing it firmly to make an even layer. Allow about 1 teaspoon dough for tart pans 2 inches wide and about 1/2 inch deep; about 2 tablespoons dough for tart pans 3 inches wide and about 1 inch deep; about 1 cup dough for a 9-inch pie pan (shaping dough up to, but not onto pan rim); and about l1/2 cups dough for an 11-inch tart pan.
Bake pastry in 300° oven for 20 or
30 minutes or until pastry is lightly browned; the larger pastries take more time to brown than the small ones do. Let pastry cool in pan; invert smaller tarts and tap lightly to free, then turn right side up. If you wish to remove pastry from pie pan, carefully invert on wire rack; then, supporting with a serving dish, turn cupped side up. The 11-inch tart pastry can be taken from pan only if supported by a removable metal bottom. Makes 2 cups dough.