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Dessert crust component Recipe

American · Dessert · 27 min total

A versatile, buttery crust that can be used as a base for pies, tarts, or cheesecakes. This recipe yields a crisp, golden crust that holds up well to fillings.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg yolk
• 2 tablespoons ice water

Instructions

1. In a medium bowl, whisk together flour, sugar, and salt.
2. Add cold butter cubes and cut in using a pastry blender or your fingertips until mixture resembles coarse meal with some pea-sized butter pieces.
3. In a small bowl, whisk egg yolk with ice water. Drizzle over flour mixture and stir with a fork until dough just comes together. If too dry, add more ice water 1 teaspoon at a time.
4. Turn dough onto a lightly floured surface, gather into a ball, then flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour.
5. Preheat oven to 375°F (190°C). On a floured surface, roll dough to 1/8-inch thickness. Transfer to a 9-inch pie plate or tart pan, trim edges, and prick bottom with a fork.
6. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove parchment and weights, then bake for 2-4 more minutes until lightly golden.
7. Cool completely on a wire rack before filling.

Tips

• For a sweeter crust, increase sugar to 1/3 cup.
• Blind baking prevents a soggy bottom; ensure weights are used.
• Store baked crust in an airtight container at room temperature for up to 2 days.

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