This is a perfect crust to use with fillings that will benefit from a hint of extra sweetness. Because this is a fairly durable crust, it’s an excellent choice for making bite-size tartlets or other finger-food desserts.
For recipes calling for a prebaked piecrust, preheat the oven to 325°F, prick the crust all over with a fork and bake for 12 to 15 minutes, until lightly golden. Cool and fill.
Recipe information
Yield
makes 2 crust (9-inch pie or 10-inch tart)
Ingredients
Preparation
In an electric mixer, cream together the butter, agave nectar, and salt until light and fluffy. Add the egg yolks and vanilla extract and beat well. Stir in the flour and mix until just combined but still crumbly. Divide the dough in half and roll out on a lightly floured surface, making a circle a little larger than the pie pan. Place into the pie pan and flute the edges. Refrigerate or freeze the other half of the dough for later use.
