Flaky, crisp, buttery is what this Tart crust recipe is all about. This homemade Pie Crust / Tart Crust recipe is easy, quick and the best crust recipe. Also, perfect texture and taste are all that we promise.
What is your definition of a good pie/tart crust ?? (Pie Crust / Tart Crust)
The internet is flooded with the perfect pie crust recipes and you may seem confused to as to which one’s the best. a good pie crust needs to be crisp, flaky, buttery, not too thick and not too thin with a clean finish. Yes, that’s my definition of a perfect pie crust.
This Pie crust recipe can be used with any filling for any dessert tarts or even savory tarts. You need to bake the crust as required keeping in mind how you plan to use it
Pie Crust / Tart Crust – Easy Tart Crust Recipe
Flaky: There are various pie crust recipes you will come across. Some made with butter and some with shortening. The buttery pie crust tastes fantastic due to which my recipe contains butter.
One of the essential things while making the crust is to make sure your butter is really really cold, not frozen but chilled. This is what yields a flaky crisp crust. Not just the butter even the other ingredients used, eg: the egg, water, etc need to be used when cold. This helps in keeping the butter firm in the dough which is essential for a crisp crust
Combining ingredients: Like most recipes, you first combine the flour & butter and then the other ingredients like egg and water. While adding the water you do not knead the dough. all you want to do is combine the ingredients bringing the dough together. Do not over add the water making the dough sticky or wettish.
Chill the dough: Once your dough is ready, it is essential to chill the dough at least for an hour or two. This will relax the gluten in the flour making it easier to roll. It also reduces the dough from shrinking while it bakes
Recipe Card – Tart Crust (Perfect Tart Crust Recipe)
- 180 grams all purpose flour
- 20 grams of powdered sugar
- 100 grams salted butter cold & chopped fine
- 1 chilled egg yolk
- 40 ml or as required chilled water
- Firstly, in a food processor, combine the flour, sugar, and butter together. Pulse until the mixture resembles breadcrumbs. To this mixture, add the egg yolk and pulse again until all well combined
- Put this mixture in a large bowl and add the water only a required making sure your dough does not turn sticky or wettish. It should just come together forming a firm dough. Do not over knead as the butter in the dough will start melting making the dough sticky
- Once you form a firm dough, flatten it a bit and place it on some cling wrap. Cover it completely and refrigerate for an hour.
- Once ready to use, roll the dough using a rolling pin on a surface sprinkled with flour.
- In conclusion, place this in a tart tray and bake at 170 degrees C
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you