Sugar crust pastry is ideal for pies and tarts
1/2 cup butter
1 cup icing sugar
1 small egg
3 drops of vanilla extract
1 1/4 cups flour
In a mixer bowl, cream butter. Fold in icing sugar. mixing until granular. Mix in egg and vanilla extract.
With a spatula, fold in flour without over- mixing. Wrap dough and refrigerate until ready to use.