Pie Baking 101: Sweet Perfect Pie Crust Recipe
This Pie Crust recipe is one of those recipes which you should probably stick at your refrigerator door if you bake dessert pies too often! I am serious when I say that it is just too hard to come across recipes that are absolutely fool-proof every time you use them.
Last year I baked a number of tarts and pies using this pie crust recipe for the base of those tarts. In a series of posts, I am going to share all those tart recipes using this sweet Pie Crust recipe for the base.
The best thing about this recipe is it makes enough dough for 2 shortcrust pastry tart bases or 1 tart having a shortcrust base and latticed or patterned top. I have in fact, used this dough for mini tartlets which made amazing Christmas Special Mince-meat Pies.
Since its holidays and there would be a lot of baking planned so I would suggest you to make the dough and divide it in two and freeze them for later use. Later, when you are ready to use them, simple take them out and allow it to thaw on your kitchen counter for few hours. Once its soft enough to be pliable, make the shortcrust tart base as required for your recipe. This stays very well in freezer for a week or so.
This Sweet Pie Crust recipe is baking basic recipe. This shortcrust recipe can be used to make different tarts and pie shells for different recipes
- 1.5 cup Butter
- 1/4 cup Granulated Sugar
- 1 Egg Optional
- 1.5 cup All Purpose Flour
- 1/8 tsp Salt
- 1 Egg White Optional
Beat the Butter till creamy. Then add the sugar and beat till it is completely dissolved and fluffy.
Now, whisk the egg in and beat well till smooth.
Now, add the flour and salt and mix till combined. Do not over mix. It should give you a big ball of dough.
Gather it nicely and wrap it in a clingwrap. Keep it in the fridge for 20-25 minutes to allow it to rest and chill.
Once you are ready, take it out and roll it out on a floured surface. Line your tart pan and prick the base and the inside edges using a fork. Freeze it once again for 15 minutes.
Pre-heat your oven.
Pop the tart pan in your oven and bake it at 200c for 5 minutes and bring down the temp to 180c and bake it for 15 minutes till the edge shrinks and turns golden. The base would also appear to be dry.
Take it out and brush the tart base with the egg white to make it waterproof. Pop it back in the oven and broil it for a minute. You can also use any jam or honey instead of the egg.
Allow it to cool on a wire rack and then use it for your pie or tart recipe.