Sugar Crust Recipes
SUGAR CRUST
Steps:
- Preheat oven to 350 degrees. In the bowl of a food processor, combine flour, sugar, butter, and salt; process until mixture resembles coarse meal, 15 to 20 seconds. Add eggs one at a time, and process until dough just comes together.
- Press dough into a 10-inch round tart pan with a removable bottom. Cover with plastic wrap, and refrigerate for at least 1 hour.
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- Set out the butter at room temperature to soften just enough to mix. (I set mine out for an hour, but if your home is hot, you'll need less time.)
- While the bottom crust is baking, prepare the cookie topping. Roll out the small portion of dough into a circle about 1/4-inch thick. Use a large cookie cutter to cut out shapes. (You'll need 4 or 5 large cookies for the top of the pie. You may end up with one or two extra cookies.
- Spoon chilled pie filling into the cooled pie crust. Place the cookies on top in a decorative pattern.
- The unfilled sugar cookie crust and cookies can be stored, covered, at room temperature for up to five days. A pie with filling will need to be stored in the refrigerator for up to four days.
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