Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use this recipe to make our Pennsylvania Dutch Shoofly Pie and Shaker Lemon Tarts.

Martha Stewart Living, November 2005

Gallery

Recipe Summary test

Yield:
Makes enough for seven 4 1/2-inch tarts or one single-crust 9-inch pie
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, salt, and sugar in a food processor. Add butter; pulse until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream just until dough holds together, no longer than 20 seconds. Wrap in plastic; refrigerate 1 hour or overnight.

    Advertisement
Advertisement

Reviews