Easy Tart Crust

Ingredients

Steps

1. 1

   Food processor method: Pulse the flour, sugar and salt in a food processor to combine. Add the cold butter and pulse 8 to 10 times, until the butter pieces are the size of peas.

2. 2

   In a small bowl, whisk the egg and vanilla until well combined. Add to the flour mixture and process for about 5 seconds, until it looks like coarse breadcrumbs (like panko).

3. 3

   By hand instead: In a large bowl, whisk the flour, sugar and salt. Cut in the cold butter with a pastry blender or your fingers until it looks like coarse breadcrumbs. Whisk the egg and vanilla together, add to the bowl, and stir and knead to combine.

4. 4

   Turn the dough out onto a floured surface and knead 3 to 5 times to bring it into a smooth ball. Flatten it into a disc about 1 inch thick, wrap in plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes.

5. 5

   Put the dough on a well-floured surface and sprinkle flour over the top. Roll it into an 11-inch circle about ⅛ inch thick. If it cracks while rolling, cover it, let it rest for 5 minutes, then try again.

6. 6

   Fold the dough into quarters, set it in a 9- or 10-inch tart pan, and unfold it so it's centered. Press it into the corners and up the sides, patching any cracks or holes with extra dough. Trim the overhang at the rim. Refrigerate for 1 hour or freeze for 30 minutes.

7. 7

   To parbake: Preheat the oven to 375°F. Prick the bottom of the crust 8 to 10 times with a fork, line with parchment paper, and fill with pie weights. Bake for 12 minutes. Remove the weights and bake 8 to 10 minutes more, until the crust looks dry and lightly golden.

8. 8

   To fully bake: Follow the parbake steps, but after removing the weights bake for 14 to 16 minutes, until golden brown. Let the crust cool completely before filling.