Rich Biscuit Crust

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About
A richer pastry for dessert tarts and pies can be made in the same way, using 5 or 6 ounces of butter and adding the yolk of 1 egg beaten with a little water for mixing.

Roll out and bake as directed.