Prebaked Tart Shell

This crust requires both refrigeration and freezing before baking; both techniques are necessary to produce good results and prevent shrinkage.

Optional: Buy a Pillsbury Already Pie Crust sheet and save time. To be honest, I didn't notice that much of a difference

Makes one 8- or 9-inch tart shell

Ingredients:

  • 1½ cups all-purpose flour

  • 2 Tbsp granulated sugar

  • ¼ tsp salt

  • ½ cup (1 stick) cold, unsalted butter, cut into small cubes

  • 1 large egg yolk

  • 2-3 Tbsp ice-cold water

Instructions:

Make the Dough:

  1. In a food processor or mixing bowl, combine flour, sugar, and salt. 

  2. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Be careful not to over-mix; the butter should remain cold to ensure a flaky crust.

  3. In a small bowl, whisk together the egg yolk and 2 Tbsp of ice water. 

  4. Drizzle the mixture into the dough and pulse or mix until it just begins to come together. If the dough is too dry, add more water, 1 tsp at a time.

Note: Avoid overworking the dough; this helps keep the crust tender and flaky.

Chill the Dough:

  1. Turn the dough out onto a clean work surface and gather it into a disk. 

  2. Wrap the disk in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling helps relax the gluten and solidify the butter, ensuring a crisp crust.

Shortcut Tip: If you're short on time, you can chill the dough in the freezer for 30 minutes instead of the fridge.

Roll the Dough:

  1. Take the dough out of the fridge and let it sit for 10 minutes to soften slightly. 

  2. Roll it out on a lightly floured surface to about 2 inches larger than your tart pan. Roll from the center outward, rotating the dough as you go to maintain an even thickness.

Note: If the dough sticks, lift it and lightly dust the work surface with flour. If it’s tearing, patch it gently with dough scraps.

Transfer to the Tart Pan:

  1. Carefully drape the dough over your rolling pin and unroll it over the tart pan. 

  2. Gently press the dough into the pan’s edges without stretching it. 

  3. Trim the excess dough by rolling the pin over the top of the tart pan or by using a knife.

  4. Patch Thin Spots: If any spots are too thin, patch them with trimmed dough.

Chill and Freeze the Dough:

  1. Place the dough-lined tart pan in the refrigerator for 30 minutes to relax the gluten. 

  2. Then, freeze the dough for 15 minutes. This extra chilling prevents shrinkage while baking.

Prepare for Blind Baking:

  1. Preheat the oven to 375°F (190°C). 

  2. Line the frozen tart shell with a sheet of parchment paper or aluminum foil, pressing it gently into the corners. 

  3. Fill the shell with pie weights (dry beans or rice work well too).

Tip: Pie weights ensure the crust holds its shape and doesn’t puff up during baking.

Blind Bake:

  1. Bake for 10 minutes, then rotate the pan and bake for another 10 minutes. 

  2. Remove the weights and parchment/foil. For a fully baked shell (if you're using a no-bake filling), bake for an additional 12-15 minutes until golden brown. For a partially baked shell (for fillings that require more baking), bake for another 5-7 minutes until just set but not fully browned.

Cool the Shell:

  1. Allow the tart shell to cool completely before adding any filling.