Whisk together in a bowl or process for 10 seconds in a food processor:
Add:
Mash with the back of a fork or process until the mixture resembles coarse crumbs. Add:
Mix with a spatula or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, refrigerate for at least 30 minutes or up to 2 days. Pat the dough evenly over the bottom and sides of the prepared pan, or roll it between sheets of wax paper and flip it into the pan (see About Pat-In-The-Pan Butter Crust, p. 867). Do not attempt to crimp or flute the edge. Thoroughly prick the bottom and sides with a fork. Bake until deep golden brown, 18 to 22 minutes. If you are filling the crust with an uncooked mixture that requires further baking, whisk together, then brush the inside with:
Return to the oven until the egg glaze sets, 1 to 2 minutes.
Calories From Fat 158 Protein 2 Total Fat 17 Carbohydrates 31
Calories 290 Calcium 9 Iron 1 Sodium 83 Vitamin A 532 Cholesterol 45
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