1 1/2 c Unbleached Flour; Sifted 1 x Sugar; Granulated, *
1 ea Egg; Large, Separated, ** 1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate
the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted
butter in this recipe. NO MARGARINE.
——
Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center of
the mound. Add the beaten egg yolk and the softened butter to the well,
ten blend these with the dry mixture. Mix the ingredients thoroughly using
your hands — there’s no substitute for warm hands. Shape the dough into a
ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the
dough to a thickness of about 1/4-inch. You should have a circle of about
11 inches in diameter. For best results, roll out your dough between 2
sheets of waxed paper, then peel away the paper and cut the crust in a
9-inch circle. Place the circle inside a 9-inch springform pan. Prick the
crust several times with a fork to keep the crust from puffing up during
the baking. Place the springform pan in the oven and bake for 15 to 20
minutes, or until light brown. Allow to cool. Using the leftover dough,
line the sides of the springform pan. Press the dough against the sides of
the pan, smoothing it so as to have a continuous layer of crust all the way
around the sides of the pan. Make sure that the side crust meets the
bottom crust all the way around. Brush the reserved egg white onto the
shell, covering the bottom and sides. This will seal the dough and keep it
from becoming soggy. Set aside until ready to use. NOTE: For the Italian
Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when
adding the egg yolk and butter.
Yields
1 servings