Sweet Pastry Crust

• 4 tablespoons unsalted butter or non-hydrogenated butter substitute, at room temperature
• 2 tablespoons light agave nectar
• 1/4 teaspoon sea salt
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups sprouted spelt flour or whole wheat pastry flour

1. In an electric mixer, cream together the butter, agave nectar, and salt until light and fluffy.
2. Add the egg yolks and vanilla extract and beat well.
3. Stir in the flour and mix until just combined but still crumbly.
4. Divide the dough in half and roll out on a lightly floured surface, making a circle a little larger than the pie pan.
5. Place into the pie pan and flute the edges.
6. Refrigerate or freeze the other half of the dough for later use.

unsalted butter, nectar, salt, egg yolks, vanilla, flour

Taken from www.epicurious.com/recipes/food/views/sweet-pastry-crust-379371 (may not work)