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

February 1, 2013

Pie Crust - Quick & Easy
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 <3
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 pressor, add in flour and salt and pulse a few times to combine.
In a food processor, add in flour and salt and pulse a few times to combine.
Add in butter.
Add in butter.
Pulse until it looks like sands.
Pulse until it looks like sands.
Break an egg.
Break an egg.
Add in egg mixture and cold water.
Add in egg mixture and cold water.
Then  pulse...
Then pulse…
until it forms a ball.
until it forms a ball.
Fraiser a little.
Fraiser a little.
Make a round disk.
Make a round disk.
Roll out.
Roll out to obtain right thickness.
Cut the pie crust.
Cut the pie crust.
Line the crust.
Line the crust on the pan and remove the excess.
Prick the bottom with a fork.
Prick the bottom with a fork.
Like this.
Like this.
Line with parchment papper or aluminum foil and add in weights.
Line with parchment paper or aluminum foil and add in weights.
Bake at 355 degrees F (180 C) for 20 min.
Bake at 355 degrees F (180 C) for 20 min.
Then remove the weights.
Then remove the weights.
Beat an egg yolk with water to make egg wash.
Beat an egg yolk with water to make egg wash.
Brush the tart shell with egg wash.
Brush the tart shell with egg wash.
Bake (dry) for another 10 min.
Bake (dry) for another 10 min, or until golden brown.

Et voilà!

Quick & Easy Pie Crust Recipe.
Quick & Easy Pie Crust Recipe.

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Related Posts

Lemon Tart with Meringue Recipe – Tarte au citron meringuée Butter cookies – Sablés for Valentine’s Day French Strawberry Tart Recipe No Bake Cherry Cheesecake Cupcakes with Chocolate RecipeNo-Bake Cherry Cheesecake Cupcakes

Filed Under: Basics, French Recipes, Recipes



Comments

  1. anniegurumi says

    February 1, 2013 at 5:06 pm

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

    • EugenieKitchen says

      February 2, 2013 at 11:36 pm

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

  2. Greg Harris says

    February 1, 2013 at 10:36 pm

    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.

    • EugenieKitchen says

      February 2, 2013 at 11:35 pm

      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 :)

  3. Maki Makmak says

    February 2, 2013 at 7:56 am

    i like ur cooking technique and recipe..love it;

    • EugenieKitchen says

      February 2, 2013 at 11:33 pm

      Thanks Maki! :) <3

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