Easy Tart Crust
Servings: 10 servings
Ingredients
- ½ cup (113 g) unsalted butter, chilled
- 1¼ cups (150 g) gluten-free flour
- 2 tablespoons (25 g) sugar
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 large egg
- 1-2 tablespoons (15-30 mL) cold water, if needed
Instructions
- Cut the butter into small chunks, then place on a small plate and freeze for 10 minutes. After 10 minutes, remove the butter from the freezer and add it to the food processor along with the flour, sugar, and salt. Pulse until crumbly. If you do not have a food processor, you can use a pastry cutter or fork to cut the butter into the flour.
- Add the egg. Pulse on high until the dough begins to hold together in the shape of a ball. If the dough is still too crumbly, add 1-2 tablespoons of cold water.
- Transfer the dough onto a piece of plastic wrap, then flatten the dough into a disk. Wrap and chill the dough in the refrigerator for 1 hour.
- After 1 hour, remove the dough from the refrigerator. Sprinkle about ¼ cup of flour on parchment paper and, with a rolling pin, roll the dough to about ¼-inch thick. Use more flour as needed.
- Place the dough into a 9-inch pie plate or tart pan, fold under the excess, then crimp the edges. With a fork, poke several holes in the bottom of the crust.
Notes
To blind bake/par-bake: Preheat the oven to 375°F. Place the pie pan in the freezer to chill for 30 minutes while the oven warms. Remove the pie pan from the freezer. Line the crust with parchment paper and pie weights. Bake for 15 minutes. Remove the parchment paper and pie weights. Continue to bake another 5-8 minutes, or until the crust is a light golden color.
If you need a fully baked pie crust, bake until the bottom crust is golden brown, about 14-15 minutes longer, (about 30 minutes total).