Calories: 113| Prep: 10 min | Bake: 10 min | Yield: 16 servings
This is a great versatile crust for just about any pastry. I use this for tarts, but it would be great for dessert pies as well. This is simple to put together and quick to bake. You can also make this ahead of time or store it for later use. This recipe is good for two 9 inch round crusts. You can fill this with the pastry cream recipe used here.
- 1 and 1/3 C. flour
- 1/2 C. confection sugar
- 1/4 tsp. salt
- 1 large egg
- 2 Tbs. heavy cream
- 1 tsp. vanilla extract
- 1/2 C. (1 stick) butter; cubed and cold
- In a small bowl, whisk egg, cream, and vanilla together until incorporated.
- In a food processor, add flour, sugar, and salt and pulse to mix.
- Add the cubed butter to the processor and mix until it forms into pea-sized crumbs. Add the wet ingredients to the processor and pulse until the dough forms into a ball.
- On a floured surface, flatten the dough into a disc and wrap. Let the dough refrigerate for at least an hour.
- Preheat oven to 400°F. Remove dough from refrigerator and divide in two equal parts and roll into 9-inch circles (for a thicker crust, use all the dough for one 9-inch round pan; double the calories noted above). Poke a fork into the bottom of the pressed dough a few times.
- Place rolled dough into greased 9-inch pan(s) and press into the pan and up the sides until even. Place pan(s) in the oven and bake for about 10 minutes or until edges are a golden brown. You can get fancy with it and use pie weights, but I’ve never had an issue with the bottom bubbling up.
- Remove from oven and allow to cool before filling.
*Note* You can save the dough in the fridge for up to two days. You can freeze the pressed dough for about a week. If baking frozen, you will need to allow around 20 minutes for baking time.
Feel free to leave a comment below and let me know how it turned out. Also, any edits or things you did different that worked better or enhanced this recipe, do tell!