The best crust pie for sweet pies. It makes one 22 cm tart shell without cover/decoration
Ingredients
- 190 g All-purpose flour
- 113 g Butter unsalted, room temperature
- 44g Powdered sugar
- ⅛ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
- 2 tbsp Milk up to 4 tbsp (only if needed)
Directions
In a bowl, cream butter and sugar for just a minute until well combined
Add the vanilla, salt and egg yolk – combine well.
Scrape the sides of the bowl and ensure you have a homogeneous mixture.
Lastly, fold the flour until combined.
Do not over mix the dough – bring it together into a ball
Ideally, the dough will come together nicely, if necessary add 1 to 2 tbsp milk
Make a ball and wrap in plastic wrap
Chill the dough in the refrigerator for at least two hours, preferably overnight.
Rolling the Pie Crust
When the dough is well chilled you can roll it on a well-dusted work surface.
Roll it about 0.5 ~ 0.6 cm thickness and 1 cm larger than the circumference of the tart pan.
Fold the dough over the rolling pin. Pick it up and unfold over the tart pan.
Gently smooth the dough into the pan making sure you press down into the shape of the pan.
Trim the excess dough at the edges with a rolling pin, or your thumb.
Use the trimming to path any cracks or gaps that may be in the dough.
Place tart shell in the fridge until you are ready to use.
Blind-bake the tart
Make sure the tart shell is chilled for a minimum 30 minutes
Preheat the oven at 190° C
Line the chilled dough with parchment paper. Tip – to ensure the parchment paper or foil conform to the shape of the pan – just crumple the paper into a ball with your hands. Open it up and the scrunched paper will behave itself.
Fill the inside of the shell with pie weights (over the parchment paper)
Bake for 20 to 25 minutes until the edges are lightly starting to brown.
Remove the pie weights and parchment paper
Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden.
Notes
Let it cool down before remove it from the tarte pan.
If the borders are get brown too fast, cover it with aluminum foil.