This is just a basic shortcrust recipe but I wanted to put it somewhere I could find it. Suitable for tarts and pies. I use it to make mini fruit tarts, works great for that too.
Also, it’s baking. I do that by weight because it’s way more accurate. I’ll provide the measurements here too. It’s easy because I totally stole this from another site that is fucking bulletproof and she did all the measuring for me. Sally’s Baking Addiction is the shit, that woman is a god damn wizard.
I did this using a food processor, but you can also do it with a pastry cutter. Just takes more work. The process is pretty much the same, you just cut the mixture over and over until you get a dough.
Ingredients
2 tablespoons heavy cream (can substitute water)
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups (188 grams) all purpose flour
1/2 cup (60 grams) powdered sugar
1/4 teaspoon table salt
1/2 cup unsalted butter, cubed and very cold
Directions
Put the sugar, flour, and salt in the bowl of a food processor and pulse a few times to mix. Add the cubed butter and pulse until it looks like clumpy sand with some pea sized chunks in it. Add the cream, egg, and vanilla and continue to pulse until the mixture forms a dough ball.
Place the dough on a lightly floured surface and roll flat. Fold it in half and then roll flat again. Do this 4-6 times total, then wrap in plastic wrap and stick it in the fridge to chill for half an hour.
At this point, you have the dough, you just need to roll it and cut it if necessary. If making a pie, roll the dough out to the size of your pan and press it in place. If making cupcake sized tarts, roll it out to 1/4 inch thickness and cut out discs, then press them into your cupcake pan.
However you want to use it, after you roll the dough and press it into your pan, put it into the fridge to chill again. Preheat the over to 400 while it chills. Once the oven is hot, line the crust with foil (or something) and fill with beans. Bake for 12 minutes, then remove and turn the oven down to 350. Remove the beans and foil and fill the crust, then bake for another 10 minutes.
Works for pies and tarts and probably other stuff but I haven’t tried anything else yet.
eatbensmeat 