Rolling the Dough

Set the dough between lightly floured large sheets of plastic wrap. Roll it into an even disc 3⁄₃₂ inch (slightly under ⅛ inch) thick. For a tart pan, it should be slightly larger than 12 inches in diameter; for a standard pie plate, slightly larger than 11½ inches. (If using a different pie plate, measure the pie plate using a flexible tape measure, running it from the top of one inside edge, down the side, across the bottom, and up the other side. Then add 1½ inches to allow for a small border.)

While rolling the dough, sprinkle it with a little more flour on each side as needed. If it softens significantly, slip it onto a cookie sheet (still on the plastic wrap) and refrigerate it for about 10 minutes until firm but still flexible. From time to time, flip the dough with the plastic wrap and lift off and flatten out the plastic wrap as necessary to make sure it does not wrinkle into the dough.

Cutting the Dough

Remove the top sheet of plastic wrap. Use an expandable flan ring, or a pizza wheel or small sharp knife with a cardboard template as a guide, to cut a 12 inch disc for a tart pan, or 11½ inches or larger for a pie plate, depending on the size of the plate. Take care not to cut through the bottom plastic wrap. If the dough softens after cutting the disc, refrigerate it until firm. It will not drape over the pan unless it is flexible, so if it becomes too rigid in the refrigerator, let it sit and soften for a few minutes.

Lining a Tart Pan

Use the plastic wrap to lift the dough and set it, plastic wrap side down, over an inverted 8 inch cake pan. Smooth down the sides so they will fit into the tart pan, and place the removable bottom of the tart pan on top. Carefully place the fluted ring upside-down on top.

Place a flat plate or cardboard round over the tart pan to keep it from separating, and invert the pans. Slide and butt the cake pan against the sides and then remove it.

Carefully peel off the plastic wrap and gently ease the dough down to reach the bottom and sides of the pan. If the dough breaks at any point, simply patch and press it into the pan with your fingers.

Making a Border

Fold down the excess dough about halfway to create a thicker layer for the sides of the tart, and press the dough against the sides of the tart pan so that it is even in thickness all around and extends above the top. Where pleats form in the dough, you can cut off the little excess triangles. If necessary, trim the dough to ⅛ to ¼ inch above the rim of the pan.

For an attractive border, if desired, use the back of a knife to make diagonal marks all around. On the outside of the pan, use your finger to remove any dough that may have stuck over the edge, because during baking, when the dough shrinks slightly, it will pull down and make holes in the sides of the crust.

Rolling the Dough and Lining a Tart Pan

Roll out the dough to 3⁄₃₂ inch (slightly under ⅛ inch) thick.

Use a knife and a cardboard template to cut the disc.

Drape the dough over an inverted 8 inch cake pan.

Set the tart pan on top of the dough. Set a round base on top to keep the tart pan from separating.

Use the cake pan to press the dough against the sides of the tart pan.

Fold down the excess dough halfway.

Cut out excess pleats of dough.

Press the dough against the sides to about ¼ inch above the rim.

Make a decorative border with the back of a knife.

Detach any dough from the outside of the pan.

Pressing the Dough into the Tart Pan by Hand

Begin by pinching off pieces of dough. Roll them into logs a little under ½ inch in diameter. Press them against the sides of the pan to reach about ⅛ inch above the top. (If making a decorative border, roll the logs ½ inch in diameter and press the dough to reach about ¼ inch above the sides.) Press the rest of the dough evenly into the bottom of the pan. For a ⅛ inch thick bottom crust, hold out 35 to 53 grams/2 to 3 tablespoons of the dough (so that the dough will be thinner). If the dough softens, cover it with a piece of plastic wrap before continuing to press it. Be sure to press along the juncture where the bottom of the dough meets the sides, to prevent it from being thicker.

Lining a Pie Plate

Cut out a 12 inch disc of dough following the instructions found here. It is helpful to have a second pie plate to help transfer the dough evenly into the pie plate. Invert one of the pie plates and use the bottom sheet of plastic wrap to lift the dough and drape it evenly, plastic wrap side down, over the pie plate. Set the second pie plate on top of the dough and invert the pie plates. (You can also invert an 8 inch cake pan and drape the dough over it, as shown above, or you can press the dough into the pie plate by hand.)

Lift off the top pie plate and carefully peel off the plastic wrap. Turn under the edge of the dough and, if desired, use your fingers to make a slightly raised ridge to form a border on top of the rim. Do not allow it to extend past the edge of the pie plate, or it will droop during baking.

Chilling the Tart Shell or Pie Crust

Cover the tart shell or pie crust with plastic wrap and refrigerate it, or if not in a Pyrex pie plate, freeze it, for a minimum of 8 hours. For a tart shell where the dough is folded down to form a thicker layer for the sides, it is best to freeze it.

Pressing Dough into a Tart Pan

Roll the dough into logs just under ½ inch in diameter.

Connect the logs together around the bottom of the pan.

Press the dough a little above the rim.

Press the rest of the dough into the bottom of the pan, right to the edge.

Press it evenly over the bottom.

Make the rim even.

Blind Baking the Tart Shell or Pie Crust

Preheat the oven thirty minutes or longer before baking, set an oven rack at the lowest level. Set the oven at 425°F/220°C.

Run a finger along the outside fluted edge of the pan a second time to make absolutely sure that no dough is attached.

Coat the bottom of a large coffee filter or crumpled parchment with nonstick cooking spray. Set it in the tart pan or pie plate and fill it three-quarters full with dried beans or rice, pushing them up against the sides. If using a tart pan, set it on the foil-lined cookie sheet and then set it on the oven rack. To prevent breakage if using a Pyrex pie plate, do not bake it on a solid surface; set it directly on the oven rack.

Bake at 425°F/220°C for 5 minutes; lower the heat to 375°F/190°C and bake for 15 to 20 minutes, or until set. If not set, the dough will stick to the coffee filter. Test for doneness by carefully lifting away a little of the filter from the side; if it sticks to the dough, bake for a little longer.

Lift out the coffee filter with the beans, first easing it gently away from the sides. Set the foil ring on top of the edges, and continue baking for 3 to 10 more minutes. If the dough starts to puff in places, press it down quickly with the back of a spoon. Bake until the crust is pale gold and feels set but still soft to the touch. It will continue to firm while cooling, just the way cookies do.

Cooling the Tart Shell or Pie Crust

Remove the tart pan or pie plate, still on the cookie sheet, to a wire rack. If any holes have formed, seal them with a little melted chocolate (see Solutions for Possible Problems).

Store Unbaked, airtight: refrigerated, 1 week; frozen, about 6 months. Baked, not brushed with egg white, airtight: room temperature, 2 days.

The unbaked tart or pie shell can be refrigerated for 1 week or frozen for about 6 months. The baked tart shell (without any brushed egg white; see Baking Pearls below) will keep at room temperature in an airtight container for 2 days.

Baking Pearls

Always keep the dough covered when letting it rest to keep it from drying or crusting.

Scraps can be kneaded together, flattened into a disc, and chilled or frozen. The disc can be rerolled and used to make small tarts or cookies.

If filling the pie with a moist filling, such as for the Lemon Meringue Pie, after cooling the baked crust for 3 minutes, brush it with about 1 tablespoon of the reserved lightly beaten egg white; this will help moisture proof it.

It is best to press down the dough as it puffs, rather than pierce it with a fork, because if it is pierced all the way through to the bottom, the filling will leak through on further baking and stick to the bottom of the pan.

To unmold filled tarts that have been chilled, see Solutions for Possible Problems.