Preparation:
This makes two pies
Combine flour and salt in a large bowl. Cut in butter until dough resembles cornmeal. Add ice water and mix lightly until dough begins to form a ball. Form into two balls DO NOT OVERHANDLE. Let dough rest at least 20 minutes. (Dough can be stored in the refrigerator for one week.) Roll out as for a pie crust. Line two 10-1/2 inch tart pans with removable bottoms with dough. Fill each crust with sliced fruit. Mix the cream, sugar and eggs and pour over fruit. Bake at 350 for 30-35 minutes. Dust with confectioner's suga |
