French Tart Pastry

French Tart Pastry
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 88.

This is very easy to make. It is also a very smooth and beautiful dough.

In the book, there are directions for 3 different ways to make it: in a food processor, in an electric mixer and by hand. I did it in my food processor.

1 3/4 unsifted all-purpose flour (stir to aerate before measuring)
2 TBS. granulated sugar
1/4 tsp. salt
4 oz. (1 stick) unsalted butter, cold and firm, cut into small pieces
1 cold egg
1 TBS. ice water

Fit the bowl with a metal blade. Put the flour, sugar, salt and butter in the bowl.

Pulse on and off for about 10 seconds until the mixture resembles coarse meal.

Place the egg and water in a small bowl and beat to mix.

Pour the egg and water mixture into the food tube slowly, processing about 20 seconds, until the mixture barely holds together.

Turn the mixture out on an un-floured surface. Using a small amount of flour, knead briefly, just a few seconds, until the dough is smooth and holds together. Form it into a ball. The dough can be used immediately or, if the room is warm or the dough has been handled too much, refrigerate for only an hour or less. It is now ready to use!

Pie Crust

Basic 9-inch Pie Crust 
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 17.

Ah, the dreaded pie crust. As much as I like to bake, I confess I do not enjoy making pie crusts. They are messy and often difficult and everything has to be exact. suppose I'm one of those rare bakers who just doesn't enjoy working with dough. I finally discovered Ina Garten's pie crust that you make in a food processor. It is very easy, comes out perfect each time and the dough is smooth and beautiful. It is my go-to pie crust recipe.

But since I'm blogging about Maida Heatter's recipes, I should at least attempt her pie crust recipe, now shouldn't I?!

Okay, been there, done that. The recipe scared me (5 pages!!!) but it wasn't as bad as I thought it would be. The results though were less than spectacular so I'm sticking to Ina's recipe (sorry Maida!) when I'm making pies. Taste wise, I couldn't tell much difference. After all, isn't a pie crust basically a pie crust?

Maida recommends using a glass pie plate.

Pie Pastry

1 cup sifted all-purpose flour
Scant 1/2 tsp. salt
3 TBS. vegetable shortening, cold and firm
3 TBS. unsalted butter, cold and firm, cut into very small squares
About 3 TBS. ice water


If your room is warm, Maida recommends chilling the mixing bowl and even the flour beforehand.

Place the flour and salt in a large mixing bowl. Add the shortening and butter.

Cut the butter and shortening into the flour with a pastry blender until the mixture resembles coarse crumbs.

Sprinkle 1 tablespoon of the ice water by small drops over the surface.

Stir, mix or toss with a fork. Continue adding the water until the flour is barely moistened. Do not dump the water in one place, make sure it is sprinkled evenly.

Turn the mixture out onto a piece of plastic wrap.

Carefully wrap the mixture into a ball, covering with the wrap.

Flatten slightly and place in the refrigerator. The dough needs to chill at least one hour
before using it. Overnight is even better.

Maida recommends rolling out the dough on a pastry cloth. I do not have one so I used my regular cutting board. Flour the cloth (or board) and rolling pin. Flatten the dough about 7 inches in diameter. With your fingers, smooth and pinch together any small cracks around the edges.

Roll from the center out and do not turn the dough upside down. Roll from the center out and try to keep the shape round. Pinch cracked edges together. Reflour the rolling pin as necessary to keep the dough from sticking. Roll into a circle 12-13 inches in diameter. Try to keep the dough the same thickness so it will bake evenly. To transfer to the pie plate, drape it over the rolling pin and gently lower it into the pie plate. Press the dough into place and cut off excess edges.

Crumb Crust

Crumb Crust

(This is Maida's recipe for a basic graham cracker crumb crust. I have tried this recipe twice with dismal results. I think it simply too much work and I've never been able to get the crust to stay together. The crust is dry so perhaps adding more butter might make it more moist. But really, a graham cracker crust is easy to do without going to this much trouble. Here is a good one.)

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
Scant 1/4 tsp. nutmeg
2 oz. (1/2 stick) unsalted butter, melted

Adjust a rack to the center of the oven and preheat oven to 375°.  In a bowl, mix the crumbs with the sugar and nutmeg.  Then add the butter and stir with a rubber spatula until the butter is evenly distributed; the mixture will not hold together.  Although the crumb mixture can be pressed into place directly in the pie plate, I line the plate with foil first, and then remove the foil before filling the crust.  This guarantees easy serving - the crust cannot stick to the plate.  It is a bit more work (or play) but I think well worth it.

For a 9-inch pie plate (I use a glass one), use a 12-inch square of foil.  Turn the plate over on a work surface.  Place the foil shiny side down over the outside of the plate and, with your hands, press it firmly against the plate all around.  Remove the foil.  Turn the plate over again and place the shaped foil in the plate.  Press the foil firmly into place in the plate with a potholder or a folded towel.  Fold the edges of the foil down over the rim of the plate.

Turn the crumb crust mixture into the foil-lined plate.  Using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.  Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.  Be careful that the top of the crust is not too thin.  To shape a firm edge, use the fingertips of your right  hand against the inside and press down against it with the thumb of your left hand.  After pressing the sides and the top edge firmly, press the remaining crumbs evenly and firmly over the bottom.  There should be no loose crumbs.

Bake for 8 minutes.  Then cool to room temperature.

Freeze for at least 1 hour, overnight if possible.  It must be frozen solid.

Remove from the freezer.  Raise the edges of the foil and carefully lift the foil (with the crust) from the plate.  Gently peel away the foil as follows: Support the bottom of the crust on your left hand and peel away the foil, a bit at a time (do not tear the foil) with your right hand.  As you do so, rotate the crust gently on your left hand. 

Supporting the bottom of the crust with a small metal spatula or a table knife, ease it back into the plate very gently in order not to crack it.  It will not crack or crumble if it has been frozen long enough.