TART SHELLS AND PIE CRUST

This is the recipe I use for Pie crust and Tart shells.

It doesn't get soggy to quickly and taste very good.

Roll out dough. Cut into rounds and lay over the back of a cupcake pan (regular or mini). Prick each one with a fork. Bake as directed. Fill with Pie or tart filling. 36+  3" tart shells.

3 in meaning that is the size to cut for going over the back side of a mini cupcake pan. Use a biscuit cutter, coolwhip lid or other round object. 

 INGREDIENTS

SMakes 1 large disk or 2 small disks (enough for three 5-inch pies or one 9-inch pie).

·         2 1/2 cups all-purpose flour

·         1 teaspoon salt

·         1 teaspoon sugar

·         2 sticks cold unsalted butter, cut into small pieces

·         1/3 cup+ ice water

DIRECTIONS

1.    Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.

2.    Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (I think it takes longer. Your machine will rumble and fight; presto! It is a ball of dough).(Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.