Pâte Brisée Tart Crust

Name: Pâte Brisée Tart Crust
Total time: 2 h 17 min
Yield: 8 servings
Ingredients: 1½ cups all purpose flour; ¼ teaspoon salt; ⅛ teaspoon sugar; 6 tablespoons chilled butter; 2¾ tablespoons vegetable shortening; 4 tablespoons cold water; 1 cup dried beans; 1 cup pie weights; 1 piece springform pan

A classic French buttery pastry crust perfect for both sweet and savory tarts. This flaky, tender crust is made with a combination of butter and shortening for the perfect texture.

8 servings

2 hr 17 min

Published October 4, 2025

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Ingredients

•1½ cups all purpose flour
•¼ teaspoon salt
•⅛ teaspoon sugar
•6 tablespoons chilled butter
•2¾ tablespoons vegetable shortening
•4 tablespoons cold water
•1 cup dried beans
•1 cup pie weights
•1 piece springform pan

Cooking Instructions

1.
Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
70 min
2.
Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
35 min
3.
Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.
32 min

Cooking Instructions

Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.

70 min

Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.

35 min

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

32 min