Ingredients:
Preheat oven to 350 degrees
1 1/2 cup all-purpose flour (extra for dusting)
10 tbsp unsalted butter (at room temperature)
1/3 cup cane sugar
1/4 tsp fine Himalayan salt
1 large brown egg yolk
1 tsp vanilla paste
Instructions:
Using a stand mixer with the paddle attachment add to the bowl, the sugar, butter and salt. Cream together on low speed. Don’t forget to scrape down the sides of the bowl. Add the vanilla and egg. Change speed to low and add the flour a little at a time. Mix until all the flour is incorporated. Remove the dough onto a clean lightly dusted surface and shape the dough by pressing it into the tart pan, (dough should be 1/4 inch thick). Use the back of a measuring cup to help you press the dough into the tart pan. Use a butter knife to remove any excess dough. Wrap the pie pan in plastic wrap and freeze for 30 minutes. Remove and bake for 25 minutes or until the crust is golden brown.
Yields: 1 pie crust, or 6 small crusts