Cookie Crust Pie Shell

• 1 1/2 c. enriched flour
• 1/8 tsp. salt
• 1/4 c. sugar
• 1 tsp. baking powder
• 1/2 c. chilled butter
• 2 egg yolks
• 1/2 tsp. lemon extract

1. Sift flour and measure.
2. Resift with dry ingredients.
3. Add butter, cut into small pieces.
4. Work in butter with tips of fingers until resembles corn flakes.
5. Make a well in center; add egg yolks and extract.
6. Mix with fingertips until dough feels waxy and forms a ball.
7. Line a 9-inch round pie pan with removable bottom by patting dough evenly over bottom and sides.
8. Bake at 450u0b0 for 8 to 10 minutes.
9. At this point, cover loosely with foil and continue baking 5 to 7 more minutes.
10. Remove foil and place crust on rack to cool.
11. Handle crust carefully.
12. Place on flat cake plate to fill with ice cream and garnish with fruits or fill with fresh strawberries and glaze and garnish with whipped cream. Serve at once.

flour, salt, sugar, baking powder, butter, egg yolks, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911950 (may not work)