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Tart Crust



  • tart shell
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 4 tablespoon cold water


Baking Directions:

Sift flour and salt and mix in half of the shortening until the mixture looks like cornmeal.

Then mix in the remaining flour mixture until the pieces are the size of peas.

Sprinkle water, a tablespoon at a time, over part of mixture.

Mix gently with a fork and push to the side of the bowl.

Repeat until all is moistened.

Gather it up and form a ball.

Roll out crust and line tart shell.

Preheat oven to 400°.

Line tart shell with parchment paper.

Fill shell with pie weights.

Set shell on preheated baking sheet.

Bake 10 minutes.

Remove pie weights and paper.

Lightly prick shell all over with fork.

Return pan to oven and continue baking until shell is golden, about 10 minutes.

Carefully flatten any bubbles in shell.

Cool shell in pan on rack at room temperature.

The tart shell can be baked up to 4 hours in advance.

Cover loosely and hold at room temperature.