This Easy Tart Crust recipe is absolutely perfect! It is beyond simple to make, uses pantry staples, and goes well with any filling. And though the store-bought pie crust tastes fine, every home baker needs a go-to crust recipe in their back pocket. So grab your notebook, and we are now going to go over how to make a tart crust step-by-step.
This homemade tart crust is a perfect cross between the flavor of an all-butter pastry with the amazing flakiness of an old-fashioned shortening pastry. To make this tart crust recipe, start by mixing the dry ingredients in a food processor. Add shortening and butter and process until the mixture forms pea-sized pieces. Transfer to a bowl and add just enough ice-cold water to form the dough into a disc. Chill the disc for about an hour before rolling it out and pressing into the bottom of a tart pan. Chill the dough-lined tart pan before baking it as directed in your recipe. Now, the buttery, flaky tart crust is a few steps (and an oven) away!
To make the Easy Tart Crust, you will need the following ingredients:
In a food processor, whisk together 1 ¼ cups flour, 1 tablespoon granulated sugar, and ½ teaspoon salt.
Add 3 tablespoons chilled and cut into ¼-inch pieces vegetable shortening and make about 10 1-second pulses until the mixture resembles coarse sand.
Add 4 tablespoons chilled and cut into ¼-inch pieces unsalted butter and make about 10 1-second pulses more until the mixture forms pea-sized pieces.
Transfer the mixture to a medium-sized bowl and sprinkle 3 tablespoons ice water over it. Using a rubber spatula, mix the mixture in a folding motion. Once the mixture forms large clusters, stop mixing. If the dough falls apart, add 1 to 2 tablespoons of water.
Using your hands, form the dough into a 6-inch disc. Don’t overwork the dough. Wrap the disc into a plastic wrap and chill in the refrigerator for at least 1 hour.
Unwrap and place the chilled dough between two 12-inch wide pieces of parchment paper. Alternatively, lightly flour a work surface. Roll the dough out to a 12-inch circle.
Gently transfer the dough to a 9-inch tart pan and use your fingers to press the dough into the bottom and sides. Allow the excess dough to overhang the sides. Fold the edge of the dough in on itself so that it creates a ¼-inch thick border. Then crimp the edges. Since this is the inside of the tart, the border doesn’t have to be perfect.
Refrigerate the dough-lined pan until firm, about 40 minutes. Then transfer to a freezer for about 20 minutes until very cold.
Meanwhile, preheat the oven to 375 °F.
Double line the chilled dough with aluminum foil and place baking beans or pie weights on top. Bake for 25-30 minutes for a pre-baked tart crust. Bake for 35 minutes for a partially baked crust. Bake for 40 minutes for a fully baked tart crust.
Use this to make your favorite tart recipes. The dough can keep in the refrigerator for up to 24 hours or freeze it for up to one month.
This Easy Tart Crust recipe is worth the effort! It is buttery and flaky and goes well with any filling. Give this recipe a try, and please don’t forget to tag #cookmerecipes in your baking posts.
Thanks for sharing the recipe! I have cracked my dough several times and finally had success using this method.
Vegetarian Recipes
