means dumb hi I'm stepping age or skill jury bakingdot com today we're going to make a sweet pastrycrust this site can be used for both pies aswell start shells and it has a really nice sweet of flavorwith a nice crisp texture so what we're gonna do you can eitheruse a stand mixer like I have here with the paddle attachment or you could even just make this by handwhen I'm a first do is put cup that's about grams are Potter that's at room temperature Ilike to use I'm salter cuz I prefer the flavor butyou can use salted butter and then I'm just gonna make suits Ijust until it's creamy and smooth this for a minute or two world and then I'm just going to add now a a quarter cup that's fifty grams ofgranulated white sugar and I'm just going to be bad and chillit's light and fluffy just for couple minutes script down scientist now and I have largejpg I'm just going to lightly with thembreak up %ah of no I'm going to output mixer on low andjust slowly add the beaten egg into the butter and sugar world they just beat seven tilts incorporated have to just scrape the sides Ste min to that disco no add cups it's a hundredninety five grams a flight all-purpose flour and just about 8 theteaspoon have for kosher salt just a pinch justadd that all at once and then we're just going to Nexus justuntil its comes together K not set school clear empty it onto a piece ofplastic wrap and scattered in to ball and then I'm justgoing to flatten it into about yet or eight-inch twenty centimeter circle and just wrap it in plastic and thenwe're going to places in the refrigerator for bro
minutes just until its firm enoughthat we can roll it out and put it into our tarp and so I've chilled the pastry just until its firm you could do I didthis in the refrigerator but if you were in a rush you could also just put thisin the freezer for or minutes and so what we're going to do is put itin a tart pan this is an eight to nine inch at tarp Annis 23centimeters and cuz that's mainly what I use thispastry for now you could roll this out if youwanted to either on a lightly floured surface or between two pieces a plastic wrap or even parchment paper but this pastry is has a tendency to crack when you roll it so what I'm like to do is I just like topress it into my tart pan that we don't have a the problem of trying to transferredover to your ther panic cracking and all that so justkinda this is a very forgiving girl so it's almost like a cookie doughso just go round in precedent over bottom and up the sides try to get intoit evenly as you can this store freezes very well as you can leave it in the freezer forseveral months or in the fridge greater for about a week see can make it have a time this is a bass that I use for fruit tarts her lemon curd tart just make sure you go around and reallyget into the edges now if you were going to use this a in a recipe that called for an unbaked piecrust ur tart shell it's ready to go you just cover with plastic wrap and then put itin the fridge chillin but I'm going to %uh show you how to pre baked this am normally what you would do is put inthe refrigerator and tell chilled for about half an hour and thenyou put a piece of parchment put paper and then pie weights and bake it that way butwhat I'm gonna do is just put this into the freezer for about minutes and that way we don't have to botherwith pie weights or parchment you can just make it just as it is so while I put this in the freezer for minutes preheat your oven to
degrees fahrenheit that's two hundred degreesCelsius so are up and ready know what I like to do is put the at tart pan on a larger baking sheiks it'smuch easier to transport and before putting the Evo what I liketo do is just take a fork in lightly don't press all the way through just per the bottom in that wall prevented frompopping up so bakit for five minutes at
and then drop the temperature down to degrees Fahrenheit that's a
degree celsius for another bowl minutes andwhat you're looking for is it to be Sat infirm dry and just a light golden brown so fiveminutes at
so our pie crust is now done as you can see it's nicely need to startto get golden brown it's dry it's at infirm so we need tolet this some cool completely before taking it all upand filling now if you wanna see all the crustbefore you feel it there's a a few ways you can do it youcan now let cool completely and then brush it would be there are knapper cardplace or even melted chocolate but when I'm gonna show you here iswe're gonna see it with just eight white and that won't have anyflavor but it will prevent the feeling from softening the are crushed so just take one a a white and then just with a wire whiskor fork just feed it to or snap yet of and then just take a pastry brush and then I'm just goingto I'm brush the whole tart both thebottoms and sides now because this is still quite warm the a quite will dry just like this but youcould just pop it back into the oven well and just let it big for just acouple minutes and that will also drive E a quite so what we're gonna do is let thiswhat's it like this and cool completely and then i'll i'll showyou how to remove the sides and the bottom up the tarp andso once you're a tard show has completely cool there are couple wage you can take the aside to removefrom the pan one is you could just kinda put yourpalm on the bottom of the pan and then just let it slide down the other way is to take like a a pedestal that is a littlesmaller in diameter than your tart pan and you can just place it on and thenlet the sides fall away an that's what we'll do here just pick it up and is put on and sides so now if I'm at home I just normally justleave the bottom plate on has it that way you can easily carry itbut if you are going to give this is a gear after take it somewhere where youdon't you want to remove it from the bottom plate just taking a us like aspatula like this or pancake Turner and just kinda Cantley take here spatula and get between the plate and the tart see see their like that and just kind of slide it and slide it off likes of mary had a but make sure it's completely coolbefore you try to do that we do while the tart shell still warm it might crack down on you so you canuse a straight away or you could cover and store it for fewdays every room temperature so until next time i'm stephanie yourski joy baking dot com beans dreams dumb