Butter-Crunch Crust
This recipe is addapted from "The Kitchen Experience" by Jane LeCuyer.
You can make a quick dessert with this recipe by layering crumbled crust between layers of any flavored pudding in a fluted glass. Top with a dollop of whipped cream.
- 2
Ingredients
- 1/2 cup Butter, softened
- 1/4 cup Brown Sugar
- 1 cup Flour
- 1/2 cup Nuts, chopped (I prefer pecans)
Preparation
Step 1
Mix all ingredients together.
Spread out on a baking pan or cookie sheet. Bake at 400 for 15 minutes. Remove from oven and stir with a spoon.
If using as a pie crust: Save 3/4 cup for topping. Immediately press rest of mixture on bottom and sides of a 9" pie pan. Cool. Fill with lemon chiffon and top with crumbs.
Note:
I have never used this recipe as stated above. I let it cool completely and store in a zip lock bag. If I''m not using all of it right away, I store it in the freezer and use when needed.