Sour Cream Blueberry

Boston Cream

Sour Cream Apple

Mincemeat

Lemon Meringue

Peacan

Pumpkin

Peach

Apple

PIE CRUST DOUGH

1 1/4 cups all purpose flour

1/4 teaspoon salt

5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces

2 tablespoons (or more) ice water

Whisk flour and salt in medium bowl to blend. Add butter and shortening. Rub in with fingertips until very coarse meal forms. Sprinkle with 2 tablespoons water. Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Makes one 9-inch crust

Espresso Marble

Pear Tartin

Chocolate Walnut
Apple

Fig

Frut Berry

SWEET PASTRY DOUGH

1 3/4 sticks (3/4 cup plus 2 tablespoons) cold unsalted butter
2 1/3 cups all-purpose flour
1/3 cup sugar
1/2 to 3/4 teaspoon salt
1 large whole egg
1 large egg yolk
1 teaspoon vanilla
1 teaspoon fresh lemon juice or water

Cut butter into 1/2-inch cubes. In a bowl whisk together flour, sugar, and salt to taste. With your fingertips or a pastry blender blend together flour mixture and butter until mixture resembles coarse meal. In a small bowl with a fork lightly beat together whole egg, yolk, vanilla, and lemon juice and stir into flour mixture. Toss mixture with fork until egg mixture is absorbed. With your hands gently knead mixture in bowl until it comes together and forms a dough. Turn dough out onto a very lightly floured surface and knead 4 or 5 times. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.

Makes enough dough for a 14-inch tart or double-crust 9-inch

Linzer

Almondine

Pear

Lemon

Apricot

Peach