Recipe by Dib's
This crust will turn a lovely golden brown and is good for turnovers, quiches and custard fillings.
Top Review by Browniebaker
This crust is incredibly easy AND delicious. Very tender and flavorful. It's my favorite pastry for everyday cooking and baking; you don't have to cut the fat into the flour, and you don't have to worry about toughening the dough by over-working it and activating the gluten too much (because stirring the flour into the creamed butter mixture so thoroughly coats each particle of flour). I have tried this for both sweet (pecan tassies, chess pie) and savory dishes (chicken pot pie), and it's TERRIFIC!