Best Crisp Pastry Crust Recipes

THE BEST PASTRY CRUST

Steps:

• Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
• Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
• Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

CRISP PASTRY CRUST

Steps:

• Place flour, salt and sugar into a large mixing bowl and mix well.
• Cut in the butter and shortening, and cut the fat into the flour mixture until it resembles coarse cornmeal.
• In a cup whisk together the yolk and 3 teaspoons of the ice water.
• Using a fork mix it into the dry mixture, drawing the mixture twoards the center of the bowl.
• If it's still crumbly add a bit more water, 1 teaspoon at a time.
• Turn out, knead for a few seconds and form into 2 even balls.
• Wrap in plastic and chill for 30 minutes.
• Roll out and use as you will.

SWEET TART CRUST

Steps:

• Gather all the ingredients. If possible, keep all ingredients chilled in the refrigerator until ready to start.
• Cut the butter into small cubes. Crack the egg into a small bowl.
• In a large bowl, stir together the flour, sugar, and salt.
• Add the butter to the flour mixture. Using a pastry cutter or 2 knives, cut the butter into flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
• Add the egg and vanilla extract and mix with a fork just until the dough pulls together.
• Process all-purpose flour, sugar, and salt in a food processor for a few seconds until combined.
• Add the butter and pulse until mixture resembles coarse meal, about 15 pulses.
• Add the egg and vanilla extract and pulse until the dough forms clumps, about 15 seconds.
• Transfer the dough clumps to a lightly floured surface (I use this pastry mat) and form into a ball. If sticky, lightly sprinkle flour.
• Flatten the ball with your hands to form a thick disk. Wrap with plastic wrap and refrigerate for at least 1 hour (or 30 mins in the freezer). The dough must be completely chilled before being used. To store: If you don't use the dough right away, you can store in the refrigerator for up to 3 days, or freeze it for up to 2 months. Thaw overnight in the refrigerator, then let sit at room temperature until easily rollable.
• Take the dough out from the refrigerator and let it sit on the counter for a few minutes to soften slightly for easy rolling. Meanwhile lightly butter a 9-inch (23 cm) fluted tart pan with a removable bottom.
• Lightly flour your working surface and place the dough on top. Using a rolling pin, roll out the dough into an 11-inch circle, with 1/8-inch (3 mm) thick. If the dough is too soft, put back into the refrigerator.
• Flour the rolling pin and roll the dough loosely around it, then unroll it into the tart pan.
• Evenly pat the dough onto the bottom and sides of the greased tart pan. Seal any cracks in the dough.
• Trim off excess dough with a sharp knife, or with the rolling pin by rolling over the tart pan. A good tip I learned from a Japanese cookbook (optional): Using your index finger, gently press the dough onto the side so the dough will peak out 2 mm from the pan. The dough tends to shrink while baking, so this helps to keep the height of the crust.
• With a fork, gently prick the dough several times. Cover the tart pan with plastic wrap and place in the freezer until firm, about 30 minutes. Freezing the dough before baking prevents it from shrinking.
• To prevent the crust from becoming soggy, I always like to blind bake the crust. Preheat the oven to 375ºF (190ºC) and place the rack in the center. For a convection oven, reduce cooking temperature by 25ºF (15ºC).
• When the oven is ready, tightly line the chilled crust with 2 layers of parchment paper, covering the edges to prevent them from burning. Fill the crust with pie weights (or dried beans, uncooked rice, pennies, etc). Make sure they are evenly distributed over the entire surface.
• Bake the crust for 20 minutes, until the foil no longer sticks to the dough. Transfer the crust to a wire rack and remove the pie weights and parchment paper.
• To partially bake the crust, continue to bake the crust for 5 minutes longer. Proceed with your tart recipe: add the filling and finish baking. Check your recipe to see if the crust should be used while warm or after it's been left to cool on a wire rack.
• To fully bake the crust, bake for 10 minutes longer or until it is dry and the bottom turns lightly golden. Remove the crust from the oven and place on a wire rack to cool.
• The baked crust can be stored at room temperature or refrigerator for 2 days or frozen for 2 months. When ready to serve, let it thaw overnight in the refrigerator, then let sit at room temperature before filling and decorating.

BASIC SHORT-CRUST PASTRY

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.