Press-In Butter Crust

1. 1

   In large bowl, with mixer on medium speed, beat butter, sugar, and salt until pale yellow and well blended, occasionally scraping bowl with rubber spatula.

2. 2

   With mixer on medium-low speed, beat in egg, then vanilla, until well incorporated, scraping side of bowl.

3. 3

   With mixer on low speed, gradually beat in flour.

4. 4

   Beat just until incorporated and dough forms large clumps.

5. 5

   Divide dough in half and form each half into a 1-inch-thick disk.

6. 6

   Cover tightly with plastic wrap and refrigerate at least 1 hour or until firm.

7. 7

   (Dough can be refrigerated up to 1 day or frozen up to 3 months.)

8. 8

   With hands and fingers, press dough into even layer against bottom and up side of 9-inch pie plate or tart pan with removable bottom.

9. 9

   Freeze 10 minutes or until firm.

10. 10

    (Dough in pan can be covered tightly with plastic wrap and frozen up to 1 month.)

* Per serving · 4 servings · Values may vary.

No additional tips available.