1 cup all- purpose flour
1/2 cup granulated sugar
1/4 teaspoon baking powder
1/3 cup butter softened
1 egg yolk
1/4 teaspoon of cinnamon (optional)
Jello chocolate instant pudding
2 tablespoons strawberry jam
2 tablespoons water
Preheat oven to 400 degrees F.
In a mixer or food processor, combine flour, 1/4 cup sugar, 1/4 teaspoon cinnamon (optional)and baking powder. Pulse once or twice. Add butter by tablespoons and process until butter is incorporated and mixture is reduced to small crumbs (it will not form a ball).
Pour crumb mixture into a 9-inch tart pan with removable bottom. Press crumbs gently over the bottom and half-way up sides of pan, approximately 1/8-inch thick. Do not pack mixture down too firmly. Bake for 10 minutes.
raditional Pudding Pie:
1. Prepare as directed for pudding, reducing milk to 1-3/4 cups. (For fuller pie, use 2 pkg. (4-serving size each) and 2-3/4 cups milk.) 2. Pour at once into 9-inch pie crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set.
In a small saucepan over medium heat, stir together the jelly and water until syrupy. remove from heat and let cool.