Description
A buttery, crumbly, and slightly sweet pastry crust perfect for tarts and pies.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 3–5 tablespoons ice water
Instructions
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- In a food processor, pulse together flour, sugar, and salt.
- Add butter and shortening and pulse until the mixture resembles coarse crumbs.
- With the processor running, gradually add ice water until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch tart pan with a removable bottom.
- Press the dough into the bottom and up the sides of the pan.
- Trim the excess dough and prick the bottom with a fork.
- Refrigerate for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes.
- Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown.
- Let cool completely before filling.
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Notes
- Use a food processor: This recipe comes together quickly and easily in a food processor.
- Use cold ingredients: Cold ingredients are key to a flaky crust.
- Don’t overmix: Overmixing will develop the gluten in the flour, resulting in a tough crust.
- Chill the dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
- Blind bake: Blind baking ensures that the crust is fully cooked and prevents it from becoming soggy when filled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes