No Fail Butter Tart Crust Recipes

NO FAIL PIE CRUST III

Steps:

• In a large bowl, stir together the flour and salt. Cut in the butter to pea sized chunks.
• Place the egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid. Pour this into the flour mixture and mix just until the dough can be made into a large ball.
• Divide dough into four equal portions. Wrap in plastic and store in the refrigerator. Dough may be refrigerated for up to three days or frozen for up to three months.

NO-FAIL BUTTER TART CRUST

Steps:

• Make the dough-In a large, deep bowl, mix the flours, sugar, almonds, baking powder, and salt. Add the butter and beat with an electric mixer with the whisk attachment on low speed until most of the butter is the size of peas, about 1 1/2 minutes. The mixture will look crumbly, and the crumbs will vary in size. Add the egg; mix until the dough is smooth and just comes away from the sides of the bowl, about 30 seconds; you should see distinct flecks of butter. Shape the dough into a 6-inch disk, wrap it in plastic, and chill for at least 1 hour before rolling it out.
• Roll out the dough-Lightly butter an 11-inch fluted tart pan. Lightly dust the work surface and rolling pin with cake flour. Roll the chilled dough into a 14-inch round about 3/16 inch thick. Lift and turn the dough several times as you roll to prevent sticking; dust the surface and the rolling pin with flour as needed. Use a dough scraper or a spatula to loosen the rolled dough; carefully roll it up around the rolling pin. Unroll the dough onto the prepared pan and gently fit it into the pan. Trim the edges, leaving a 1/2-inch overhang. Fold the overhang over itself and press it against the sides of the pan to reinforce the sides of the tart shell. Chill for at least 30 minutes before baking. (The tart shell can be wrapped in plastic and then in foil and frozen for up to 2 months.)
• Blind-bake the crust-Heat the oven to 400°F. Cover the chilled tart shell, including its edges, with a double thickness of foil. (You don't need to prick the crust first.) Fill the tart with dried beans, rice, or pie weights, and bake for 15 minutes. Remove the weights and the foil. Reduce the temperature to 350° and bake until the edges of the tart shell are lightly browned and beginning to pull away from the sides of the pan and the crust is golden, 12 to 15 minutes (Begin checking at 12 minutes.) Cool on a wire rack in the tart pan before unmolding and filling.

NO-FAIL PIE CRUST

Steps:

• Place flour, sugar and salt in a medium/large bowl.
• Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
• In a small bowl whisk together vinegar, egg and ice water.
• Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
• Divide dough into fourths.
• Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.

KITTENCAL'S NO-FAIL BUTTERY FLAKY PIE PASTRY/CRUST

Steps:

• Mix both flours, sugar and salt in a large bowl.
• With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.
• In a small bowl whisk the egg yolk, vinegar and water.
• Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).
• Gather into a ball then divide into two.
• Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).
• PROCESSOR METHOD: whirl the flour, sugar and salt for a couple of seconds.
• In a small bowl mix the egg, vinegar and water together; set aside.
• Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.
• Process/pulse JUST until the dough holds together (do not over process, or your dough will be tough!).

NO FAIL PIE CRUST I

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

NO FAIL TART CRUST RECIPE - (4.6/5)

Steps:

• Preheat oven to 450. In a food processor, pulse flour, butter and salt for 10-20 seconds or until it looks like fine crumbs. Do no over process. In a small bowl, whisk together the yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds. Crumble to distribute evenly in an 11 x 8" rectangular tart pan or 11" round pan with removable bottom or gather dough into a ball and flatten. Roll out dough between 2 pieces of parchment paper into 12 x 9" rectangle. Transfer dough into pan. Press into corners and trim excess. Using a fork, prick dough all over. Line pastry with double thickness of foil. Bake 12 minutes. Reduce temperature to 350 and remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts by filling with whatever is in season. Start by sprinkling tart crust with spices, seeds or slivered nuts.