How To Make Sweet Crust Pastry

Preparing a homemade pastry crust can be intimidating, especially for the novice baker, but the process doesn't have to be daunting. There are a few pointers you need to keep in mind as you prepare the crust. First, make sure that all of your ingredients are cold. One hour prior to making the dough, refrigerate all of your ingredients to ensure they'll have a chance to chill. Second, make sure you measure all of your ingredients accurately. Baking is a science, and differences in measurements can also mean the difference between the success and failure of a recipe

1. Step 1: Mix The Butter, Sugar And Egg

   Place the butter in your mixer and beat until softened. Then add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't overmix or the butter will separate and lighten in color.

2. Step 2: Add The Flour

   Add the flour mixture all at once and mix just until it forms a ball. Don't overwork it or the pastry will be hard when it is baked. Next, flatten the dough into disk, cover with a plastic wrap, and refrigerate for 20 minutes, or until it is firm.

3. Step 3: Roll Out On A Surface

   On a lightly floured surface, roll out the sweet pastry to the desired size. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).

4. Step 4: Roll Out Into Balls

   Roll to a round ball about 1/4-inch (5 mm) thick size that fits a 8 or 9-inch (20 - 23 cm) tart pan. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

5. Step 5: Transfer The Pastry To The Pan

   When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll it onto the top of the tart pan. Never pull the pastry or you will get shrinkage. Gently lay it in the pan and with a small floured piece of pastry, lightly press the pastry into the bottom and up the sides of the pan.

6. Step 6: Roll Over And Refrigerate

   Roll your rolling pin over the top of pan to get rid of excess pastry. With a thumb up movement, again press the dough into the pan. Roll the rolling pin over top again to get rid of any extra pastry. Prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

7. Step 7: Bake

   Preheat the oven to 400 degrees F (205 degrees C) and place the rack in center of the oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill the tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes until the crust is dry and lightly golden brown.

8. Step 8: Cool And Use

   Remove the weights, and cool the crust on the wire rack before filling it with the filling of your choice. It's that easy!