1 cup butter, slightly softened
4 cups all-purpose flour
1/4 cup iced water
1 teaspoon salt
2 teaspoons granulated sugar
Cut butter into pieces.
Add in flour, sugar and salt.
Using hands or two forks, combine until mixture turns to ”pea-sized” pebbles.
Add in water and continue to gently mix until a crumbly dough forms.
Divide dough into 24 balls and flatten into rounds of crust sheets.
Grease two 12-hole muffin tin pans with non-stick spray.
Line muffin holes with pie crust rounds and trim edges.
In a bowl, gently combine egg yolks, condensed milk and evaporated milk. Pour or spoon into prepared muffin-sized crusts until 3/4 full.
Monday, May 17, 2010 - 2:21am