Shortbread Crust

1.If you are prebaking the bottom crust, preheat the oven to 400 degrees.

2.Working on a large flat surface, such as a pastry board, place the flour and sugar in the center. Make a well in the center. Form a small depression or well in the center of the mound.

3.Add the beaten yolk and the softened butter to the well, then blend-mix with the dry mixture. Mix the ingredients thoroughly, using your hands—it’s the only way to do it.

4.Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes.

5.Roll out the dough to a thickness of about 1/8 inch. 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 mold.

6.If you are prebaking the crust, then prick the crust several times with a fork to keep the crust from puffing up during baking. Place the springform in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool.

7.Use the leftover dough to form the sides. Press the dough against the sides of the form, smoothing it so as to have a continuous side. Make sure also that the sides meet the bottom crust all the way around. Brush the reserved egg white onto the shell, covering both bottom and sides. This will seal the dough and keep it from becoming soggy.