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This crust was fantastic. Everyone loved it. My 9 year old daughter and I made it in the food processor and then smashed it into mini tart molds. I was afraid the crust would be chewy and tough because we really smashed it in to get it even, but it was not. The crusts were light and flaky and delicious. This is going to be my go-to recipe for tart crust. Thank you. (A triple recipe made 12 4 inch tarts and 12 2 inch tarts with a bit of dough left over.)
Great recipe. I like substituting 1/4 of the flour with almond flour. A double recipe can be spread into a half sheet pan and baked. Be sure to poke several holes. I like to spread the cooled crust with lightly sweetened mascarpone and lots of beautiful fresh fruit.
Dee-licious crust for my Strawberries & Cream Pie! I didn't want a thick crust so I reduced the flour to just a tad more than 1 cup, used 1 stick salted butter (omitted the salt), and 1/3 cup confectioners sugar. Turned out perfect and was really easy to work with. I beat the mixture with a mixer just until coarse crumbs formed then pressed into my pie plate. Will use it for a blueberries & cream pie next, then a lemon icebox pie. Thanks for sharing your simple yet delicious recipe!
I made this and it was so easy and delicious! I had no problem pressing it into my glass pie pan as shown in the picture. I was even able to make little designes around the sides. I used salted butter instead of unsalted and it turned out perfect! I filled it with homemade lemon curd:) yummy!
This was a delicious crust...it tasted good before I even cooked it! The only reason I am giving it 4 stars was because I found it almost impossible to press it into my pan! It wouldn't stop sticking to my fingers so I put a little water on my hands and that didn't work..Pam..didn't work...then I used the back of a measuring cup and that didn't work either! So I basically just gobbed it together and did the best I could. I also used this for the Blueberry sour cream pie and it was cooked perfect even without prebaking it. I will try this again...I just have to figure out why it was sticking to me! Oh, I also tried adding a tad more flour...didn't work!
Great recipe! Simple and easy to make... tastes great. I made this with Blueberry Sour Cream Pie. They are perfect together. For that recipe I did not prebake the crust... just rolled it into the pan, poured in the filling and baked according to pie instructions. This made a lot of crust for a 91/2 inch pie. (Which was fine for us!) Thanks!