You’re the apple of my pie!
Whether you’re making a pumpkin pie or a lemon tart, the crust is one of the most important parts. Making a pie crust from scratch is an art that takes a little skill but luckily with our handy how-to guide, it’s as easy as pie!
What tools do you need?
Making a pie or tart crust requires some handywork (use what your momma gave you – two hands!) but you’ll also need some help from a bowl, a whisk and a rolling pin.
Next, what type of crust are you making?
Today we’re going to teach you how to perfect tart crust that gets filled with a warm filling, then gets served. You would use this for a tart with lemon curd, or a fresh berry tart with a pastry cream filling. Yum!
Now, let’s get started!
In a large bowl, whisk together the flour, salt, and sugar. With your hands, work in cubes of cold butter until consistency resembles coarse sand (5 to 10 minutes). Mix the egg yolk with 1 tablespoon of ice water; incorporate into the dough.
Press dough into a ball, ensuring even consistency; add more water if dough is too dry, but do not let it get sticky. Wrap in plastic film and chill in refrigerator for 30 minutes before using. If you’re making enough dough for more than one tart, divide the dough into parts.
Flour a work surface if you haven’t already, and preheat oven to 400°F. Take chilled dough out of the fridge and roll out on floured surface using a rolling pin. Roll out dough until it is one inch larger than tart pan. Press dough into the tart pan, covering the whole surface and trimming edges.
Using a fork, prick the dough to make holes for air to escape. Place parchment paper and baking beans on top of the tart shell and bake for 15 to 20 minutes, or until light golden. Remove from oven, gently remove beans and paper, and let cool completely.
Now that you have a perfect crust, fill it up with the filling of your choice (our beautiful lemon tart, for example)!