Pie Crust Recipe – Quick & Easy Tart Shell in a Food Processor

Pie Crust – Quick & Easy

This is a super quick and easy pie crust, which is a part of next strawberry tarts recipe. It’s different from the pâte brisée video I uploaded before.

Let’s get cooking!


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Lined pie crust before baking

Ingredients

    • 1 1/4 cups all-purpose flour, sifted (156g)
    • 1/2 teaspoon salt (* If you make sweet pie, add in 1 tablespoon of granulated sugar.)
    • 1 stick unsalted butter, cold, diced (113g)
    • 1 egg, medium-sized
    • 2 tablespoons water, cold

For egg wash:

    • additional 1 egg yolk mixed with 1 tablespoon of water for egg wash

Directions

Preparation

Preheat the oven at 355 degrees F (180 C). Butter and flour the pan: set aside.

Pulse (make the dough)

    • In a food processor, add in flour and salt and pulse four to five times to combine.
    • Add in the butter and pulse until it looks like sands.
    • Break egg. Add egg mixture and water and pulse until it forms a ball.

Fraiser

Scrape out the dough. Then, with the heel of your hand, push the dough away from you flattening it. This motion is fraiser. It is for blending without overworking the dough. And form into a flat round disk.

Roll out the dough

With a rolling pin, spread it out pressing evenly. Always roll from the center of the dough. Use short strokes. Don’t try to flatten it all the way in one pass. Keep working until desired thickness, 0.1 inch here.

Line the pan

Roll the dough with a pin and line the pan. Push down the dough in the corners, don’t stretch. With a small ball of leftover dough, again press the corner evenly. Push extra dough inside of the rim, then roll the pin to cut off the excess.

Bake

    • Now prick the bottom with a fork.
    • And with aluminium foil or parchment paper, line the pastry shell and fill it with baking beans or rice.
    • Bake for 20 minutes.
    • Remove the weights and brush tart shells with egg wash.
    • The base is wet, because it was pressed down with baking beans. So, bake for another 10 minutes, or until the base is firm and dry.
    • Let the tart cool in the pan.

This is le fond de tarte (bottom of tart in English literally), tart shell without filling.

Golden brown edges, dry side and bottom.

In a food processor, add in flour and salt and pulse a few times to combine.
Add in butter.
Pulse until it looks like sands.
Break an egg.
Add in egg mixture and cold water.
Then pulse…
until it forms a ball.
Fraiser a little.
Make a round disk.
Roll out to obtain right thickness.
Cut the pie crust.
Line the crust on the pan and remove the excess.
Prick the bottom with a fork.
Like this.
Line with parchment paper or aluminum foil and add in weights.
Bake at 355 degrees F (180 C) for 20 min.
Then remove the weights.
Beat an egg yolk with water to make egg wash.
Brush the tart shell with egg wash.
Bake (dry) for another 10 min, or until golden brown.

Et voilà!

Quick & Easy Pie Crust Recipe.

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Comments

  1. Love homemade pie crust! This looks excellent Eugenie 🙂 I’m trying to comment with my twitter instead. 🙂

    • Good job, Annie! 🙂 Are you feeling better now? Wish you are.. have great weekend with your husband!

  2. Thanks Eugenie. This is a great crust. It’s good to see you again. I haven’t seen you since Christmas! Hope you have a great 2013.

    • Hi Greg, yeah long time no see 🙂 Wish you and your family the best for 2013! I will come back with a new vid next week. Thanks for dropping by 🙂