Category: Dessert – Tarts & Pies

Servings: 8
Preheat: 350
Prep Time: 1 hour
Source: https://cooking.nytimes.com/recipes/1014850-key-lime-pie

Unlike the NYTimes instructions which is unbaked and frozen, this recipe heeds the comments and calls for baking 15 minutes @350F. I also followed the suggestion to make the graham cracker crust instead of buying a prepared crust.

Yield: One 9-inch pie (8 servings)

Ingredients: 

For the graham cracker crust:
10 rectangles of honey graham crackers
6 Tbs unsalted butter at room temperature
1/3 C sugar

For the pie filling:
6 large egg yolks
2 14-ounce cans sweetened condensed milk
1 cup freshly squeezed lime juice (about 8 Costco Mexican limes)
1 tablespoon finely grated lime zest (from 2 limes)

For decoration
1 cup whipped cream
Vanilla
Powdered sugar

Directions: 

Make the crust.
Roll 10 rectangles out in a Ziploc bag with a rolling pin. Add softened butter, sugar, and work with fingers until evenly distributed. Smash it down with a cup/fingers in the pie pan. Bake at 300F for 10 min.

Make the filling.
While the pie shell is baking, in a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute. Pour into pie shell, filling it to the brim and mounding slightly on top. Bake @350F for 15 minutes and refrigerate.

Decorate:
Whip cream with powdered sugar and vanilla. Pipe rosettes on top of chilled pie.

Servings: 8
Preheat: 375
Prep Time: 30
Source: https://www.finecooking.com/recipe/fruit-crisp-recipe-create-your-own

See URL for more info.

Fruits that are in season together make great combinations; think of Bing cherries and apricots in early summer, peaches and berries at summer’s height, and apples and pears in fall and winter. Berries, cherries, and rhubarb, work best when they’re used in combination, either with one another or with other fruit. They’re either too tart or mushy to use on their own.

The topping is my favorite part of the crisp, so I blanket it on thickly. But if it’s too thick, the bottom layer of topping doesn’t really get crisp. The solution I’ve devised is to sprinkle on only half the topping, bake for 20 minutes, sprinkle on the rest, and then bake until done , another 15 to 35 minutes. This way, the first half gets a head start on browning and crisping, so you get less of a gooey layer next to the fruit.

Crisps are best served the same day they’re made, as the topping tends to absorb the fruit’s juices and become soggy. If you fancy it for breakfast, however, you can reheat day-old crisp in a 400°F oven.

Ingredients: 

Topping
1 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
a pinch of table salt
1/2 tsp. ground cinnamon (optional) or 1/8 tsp. grated or ground nutmeg (optional)
8 Tbs. slightly softened unsalted butter

Fruit
6 Cups fruit cut into even-size pieces: 1/2-inch pieces for firmer fruit, 3/4-inch pieces for tender fruit.
2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.
1 Tbs. lemon juice
cornstarch (1 tsp for denser fruit, like apples and pears, 1 Tbs for juicier fruit such as berries, and 2 Tbs. for rhubarb.

Choose one topping add-in (optional)
Oatmeal: 1 cup old-fashioned oats (leftover gets mushy)
Cornmeal: 1/4 cup
Chopped walnuts: 1/3 cup
Chopped pecans: 1/3 cup
Chopped hazelnuts:1/3 cup
Sliced almonds:1/3 cup

Directions: 

Combine flour, brown sugar, granulated sugar, salt, and cinnamon or nutmeg in a medium bowl. With your fingertips, rub in butter that’s been cut into pieces, until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. If you like, mix in one of the topping add-ins (see options below). Refrigerate the topping until ready to use.

Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.

In a small dish, dissolve your cornstarch in lemon juice. Pour the cornstarch slurry over the fruit. Use restraint when mixing in spices, extracts, zests, or dried fruit. These ingredients can add an interesting dimension, but too many ingredients muddy the flavor and overwhelm the fruit. Gently toss your chosen flavorings into the fruit.

Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. (You could also divide the fruit into small ramekins for individual crisps; just remember that the cooking time will be shorter). Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit (apples take more time; berries take less). Let cool for 20 to 30 minutes. Serve warm.

Servings: 12
Preheat: 400
Prep Time: 1 hours
Source: Sullivan Street Bakery Cookbook

Ingredients: 

For the crust
Crostata Inegrali (Tart Crust with Whole Wheat)
(Makes one 10-inch tart crust)

200 grams (1 1/4 cups plus 2 tablespoons unbleached all-purpose flour)
40 grams (1/4 cup) whole wheat flour
2 grams (1/2 teaspoon) baking powder
3 grams (1/2 teaspoon) fine sea salt
168 grams (1 1/2 sticks/12 tablespoons) unsalted butter at room temperature
175 grams (3/4 cup plus 1 tablespoon) sugar
1 large egg
1 egg yolk
1 teaspoon finely grated lemon zest
4 grams (1/2 teaspoon) vanilla extract

For the Filling:

425 g (scant 2 cups) whole milk ricotta
75 g (1/3 cup) sugar
1 egg
4g (1 teaspoon) dark rum
4g (1 teaspoon) vanilla extract
50g (1/3 cup) mini semisweet chocolate chips
50g (2 Tablespoons) candied orange peel, cut into small pieces

Directions: 

Combine the flours, baking powder, and salt in a small bowl and set aside.

Place the butter, sugar, egg, egg yolk, lemon zest, and vanilla in a bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 5 to 7 minutes, stopping midway through to scrape down the bowl. Add the dry ingredients and gradually bring the mixer to medium speed for 1 minute

Turn the dough out onto a piece of plastic wrap and pat into a 1/2-inch-thick disk. Cover tightly and let rest in the refrigerator for at least 1 hour and as long as 8 hours. When ready to roll out the dough, allow it to sit unwrapped for a few minutes at room temperature, until slightly pliable.

Preheat the oven to 400 degrees F

Whisk the ricotta, sugar, egg, rum and vanilla together in a medium bowl until well combined. Stir in the chocolate chips and orange peel. Set aside.

For the pastry: Combine the flours, baking powder and salt in a small bowl. Set aside.

In a stand mixer with a paddle attachment, mix the butter, sugar, egg, egg yolk, zest and vanilla on low for 5-7 minutes, scraping often.

Add the dry ingredients and gradually bring the mixer to medium speed for 1 minute.

Turn the dough onto a piece of plastic wrap and pat into a 1/2 inch thick disk. Cover tightly and let rest in the refrigerator for at least 1 hour and as long as 8 hours. When ready to roll out the dough, allow it to sit unwrapped for a few minutes at room temperature, until slightly pliable.

When dough is ready, dust a work surface with flour and roll the dough to about 1/4 inch thick. Gently press the dough into the bottom and sides of a 10-inch tart pan with a removable bottom.

Spread the ricotta filling into the crust. Take extra trimming from the dough and place in strips on top of the topping in a criss-cross pattern.

Bake the crostata for 35 minutes or until the top has puffed up and browned up nicely. Cool the crostata in the pan on a wire rack for 5 minutes. Remove from the outer ring and continue to cool on the rack. Best served slightly warm while the chocolate is gooey.

Servings: 12
Preheat: 425
Prep Time: 4 hours
Source: https://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275

Killer cherry pie. I modified recipe slightly

Ingredients: 

4 lbs fresh cherries (a full tub from Costco)
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie (see Pate Brisee recipe)
1 1/2 tablespoons butter, to dot
1 tablespoon demera sugar, to sprinkle

Directions: 

This step can be done the day before. Pit cherries. Cut in half to ensure that no pits remain. Place cherry halves in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, drain cherries and cook juice further to reduce the liquid.

Preheat the oven to 425 degrees F.

Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust with milk. Place top crust on and flute the edge of the pie. Brush top with milk and sprinkle with sugar. Make a slit in the middle of the crust for steam to escape.

Bake for about 15 minutes, then reduce heat to 375. Bake another 35-50 minutes until crust is brown and filling starts to bubble. Remove from the oven and place on a rack to cool for 3 hours.

Servings: 8-10
Source: “From Julia Child’s Kitchen”

11” tart pan with removable bottom
a pastry brush

Ingredients
Pâte brisée recipe in a tart pan
Either:
· 5 firm, crisp cooking apples such as Golden Delicious apples
· 5 or 6 firm, ripe unblemished pears
1/2 cup apricot glaze (described below)
¼ cup sugar

Directions
Roll out Pâte brisée to ~13”. Roll on your pin, and drape into 11” tart pan. Preheat oven to 425° degrees. Peel and core the fruit, and cut into thin (~3/8”), even, lengthwise slices, preferably using an apple corer/slicer machine or mandoline. Paint the inside of the shell with a thin coating of the glaze. Arrange the slices of fruit in an overlapping series of rows over the bottom of the shell, and sprinkle on the sugar. Bake in middle level of oven until sides feel crisp, about 40 minutes.  When done, paint both fruit and tart edges with the glaze. Slide tart onto board or tray, if you are serving it hot or warm, or onto a rack if you are serving it cold, later.

Apricot and Currant Glazes

That which glitters on a French fruit tart is apricot jam or red currant jelly, boiled briefly with sugar until it is sticky enough to adhere to the fruit. The glaze is also painted on the inside of the pastry shell to act as an edible waterproof coating.

To make apricot glaze, rub about a cupful of apricot preserves through a sieve into a saucepan, stir in 1 tablespoon of sugar, and boil for several minutes until last drops falling from spoon are thick and sticky and make a thread when taken between your thumb and forefinger (228 degrees). (It won’t burn you – have a cup of cold water beside you, and dip your fingers into it first; professionals simply lick their fingers before taking up the syrup.) Set the glaze over hot water until you are ready to use it; any that is left over will keep in a screw-top jar. (If glaze seems too thick and sticky when you are about to use it, thin out with droplets of hot water.)

Make red currant glaze the same way, but no prior straining is needed.

“From Julia Child’s Kitchen”

Servings: 8-10
You can make and chill the dough for this rustic tart a day in advance, and you can bake the galette several hours ahead and keep it at room temperature.

Ingredients

FOR THE GALETTE DOUGH:
9 oz. (2 cups) all-purpose flour
3 Tbs. sugar
I tsp. grated lemon zest
¼ tsp. salt
5 oz. (10 Tbs.) unsalted butter, very cold, cut into ½ -inch pieces 1/3 cup very cold water

FOR THE PLUM FILLING:
½ cup sugar
3 Tbs. all-purpose flour
½ tsp. grated lemon zest
2 lb. ripe plums, pitted and cut in ¾ -inch wedges
1 tsp. vanilla extract
2 Tbs. milk
¼ cup coarsely crushed sugar cubes (about 12)

Directions
To make the dough-Combine the flour, sugar, lemon zest, and salt in a food processor and pulse briefly to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Drizzle the water evenly over the crumbs and process just until the dough is moist but still crumbly. Turn the dough out onto the counter and shape it into a 5-inch disk. Wrap and refrigerate until firm and chilled, at least 1 hour.

To fill and bake the galette- Heat the oven to 400°F. In a large bowl, whisk together the sugar, flour, and lemon zest. Add the plums and vanilla extract and toss until combined. Set aside.

Roll the dough between two large pieces of parchment, lightly flouring when necessary, to form a rough circle slightly larger than 14 inches and about 1/8 inch thick. Trim off excess dough to make an even 14-inch round. Roll the dough around the rolling pin and transfer it to a parchment-lined rimmed sheet pan or jelly roll pan. The dough will hang slightly over the edges of the pan for now.

Pile the filling into the center of the dough, leaving a 3-inch rim of dough. Fold the dough edge up and over the filling, pleating the dough as you go. (The galette will flatten out as it bakes.) Press the pleats gently to seal. Brush the dough with the milk and sprinkle the dough and fruit with the crushed sugar cubes, pressing on the sugar lightly to make it adhere. Bake until the fruit is tender and the crust is browned, 45 to 50 min. Serve warm or at room temperature.

Servings: —
This is the best pie..

Ingredients
4 cups hulled strawberries

Pastry Cream
3 egg yolks
1/3 c sugar
2 Tbs. sifted cornstarch
2 Tbs. sifted flour
1 cup scaled milk
2 Tbs. softened unsalted butter
1/2 tsp. vanilla

Pie crust

Directions
Make pastry cream (below). Make pâte brisée and roll the dough into a round 1/8 inch thick on a floured surface. Fit the dough into a 9-inch pie tin, prick the shell with a fork, and chill it for 30 minutes. Line the shell with wax paper, fill the paper with raw rice, and bake the shell on a baking sheet in the lower third of a preheated hot oven (425° F.) for 10 minutes. Remove the rice and the paper carefully and bake the shell for 10 minutes more, or until it is golden. Let the shell cool on a rack. Spread the pastry cream in the shell and top it with 4 cups strawberries, hulled.

In a saucepan combine 1 cup water, ¾ cup sugar, and, if desired, ¼ teaspoon each of strawberry extract and red food coloring, bring the mixture to a boil over moderate heat, stirring, and cook the syrup, stirring, until the sugar is dissolved. Stir in 2 tablespoons cornstarch dissolved in 2 tablespoons cold water and simmer the mixture, stirring, for 2 minutes. Let the glaze cool until it is lukewarm, spoon it over the strawberries, and chill the pie for 1 hour. Garnish the pie with dollops of sweetened whipped cream and toasted slivered almonds and chill it for 1 hour more.Pastry Cream

In a large bowl with an electric mixer beat 3 large egg yolks until they are combined, add 1/3 cup sugar, a little at a time, beating, and beat the mixture until it is light and lemon colored. Add gradually 2 tablespoons each of sifted cornstarch and all-purpose flour and beat the mixture until it is smooth. Add 1 cup scalded milk in a stream, beating, and beat the mixture until it is combined well. Transfer the mixture to a heavy saucepan, bring it to a boil, stirring, and simmer it, stirring, for 3 minutes. The mixture will be thick and custardlike. Remove the pan from the heat and beat in 2 tablespoons softened unsalted butter and ½ teaspoon vanilla. Strain the pastry cream into a bowl and chill it, covered with a buttered round of wax paper, for 1 hour, or until it is chilled well. Makes about l cup.

Servings: —
Source: Fine Cooking
Sweet Tartlet Dough

This buttery crust is easy to handle, can be made ahead and frozen for up to one month, and is a cinch to mold with a wooden tart tamper (see Sources, p. 86). I use three standard medium-size muffin tins, each cup measuring 2 ¾ inches. If you don’t have three, bake the tartlets in batches. If you can’t find superfine sugar, make your own by processing granulated sugar in a food processor for a few seconds. Yields 3 dozen 2-inch tartlets.

Ingredients
Sweet Tartlet Dough
10 1/8 oz (2 ¼ cups) all-purpose flour 1/3 cup superfine sugar
¼ tsp salt
1 cup cold unsalted butter, cut into ½ “” cubes
1 lg egg
1 lg egg yolk
1 Tbsp cold water
¾ tsp vanilla extract
Gingery Cranberry-Pear Tartlets
Crystallized ginger accents this filling with sweet pears and tart cranberries.
Yields 12 tartlets.
1 cup fresh cranberries
1/3 cup sugar
1/3 cup orange juice
2 medium, slightly under ripe pears (I like Anjou), about ¾ lb total, peeled, cored, and cut into ½ “” chunks
1/3 cup golden raisins
4 tsp minced crystallized ginger
A few drops vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Pecan Tartlets
This version of pecan pie is neither cloyingly sweet nor overly gooey.
It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling.
Yields 12 tartlets.
2 lg eggs, lightly beaten
1 Tbsp heavy cream
¼ cup packed light brown sugar
1 tsp all-purpose flour
Pinch salt
½ cup light corn syrup
I Tbsp melted unsalted butter
¾ tsp vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
4 oz (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.
Position an oven rack to the lower third of the oven. Heat the oven to 375°F.
Pumpkin Tartlets
You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot.
Yields 12 tartlets.
1 lg egg yolk
2/3 cup canned pumpkin puree
1/3 cup heavy cream
1/4 cup packed light brown sugar
½ tsp grated orange zest
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
A few dashes ground cloves
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Position an oven rack to the lower third of the oven.
Heat the oven to 375°F.

Directions
Sweet Tartlet Dough

Put the flour, sugar, and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times. Process until the mixture resembles coarse meal, 8 to I0 seconds. In a small bowl, beat together the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until the mixture just begins to form a mass, 8 to 10 seconds. Empty the dough onto a lightly floured surface and knead 6 to 8 times until the dough is just smooth and malleable. Shape it into an evenly thick 6-inch square. Using a pastry scraper or the dull side of a long knife, score the dough at 1-inch intervals so you get 36 1 -inch squares. Cover the dough with plastic wrap and chill for at least 20 min.

Lightly spray the muffin tins with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut the dough into 36 1 -inch pieces. Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put 1 ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom.

If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than ½ inch of each cup should be exposed. Chill for at least 10 min. to firm the dough and then fill the cups with any or all of the following fillings.

Gingery Cranberry-Pear Tartlets

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 min. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 min. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 min. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position an oven rack to the lower third of the oven. Heat the oven to 375°F. Spoon the filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Tartlets

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla extract. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops. Bake until the pastry is golden brown, 28 to 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pumpkin Tartlets

Put all the ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups. Bake until the pastry is golden brown, 30 to 35 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Servings: 8-10
Prep Time: 30 min
Inactive Prep Time: 2 1/2 hrs
Source: Food & Wine, November 2009
Instead of apple pie, McClain ends his Thanksgivings with this stunning tarte tatin. Because the recipe calls for store­ bought puff pastry (McClain is a huge fan of Dufour’s), it’s quite easy to prepare.

Ingredients
2 cups dry red wine 2 cinnamon sticks V2 cup sugar
¼ cup water
2 tablespoons unsalted butter
1 tablespoon pear liqueur (optional)
5 firm, ripe Bartlett pears-peeled, cored and halved
One 14-ounce sheet all-butter puff pastry, chilled creme fraiche, for serving

Directions
1. In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to ¼ cup, about 15 min­utes. Discard the cinnamon sticks.

2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the c skillet with the thin ends pointing toward the center. Let cool for 30 minutes.

3. Preheat the oven to 375°. On a lightly n floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the e tart onto a large plate. Cut into wedges and a serve with creme fralche.

Servings: —
This is a rich, basic pastry for Pies, tarts and quiches. Add the sugar for sweet deserts.

Ingredients
1 1/3 cups all-purpose flour
1 stick (4 ounces) cold butter cut into 1-inch pieces
1 tsp salt (less if you use salted butter)
1/4 cup ice water

Directions

Add flour, butter and salt to work bowl of food processor with metal blade. Process for 8 to 10 seconds or until mixture has consistency of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Turn out onto wax paper and shape into a smooth, flattened disc. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use.

When ready to roll chilled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10 to 15 minutes. Roll on lightly floured board to 1/8 inch thickness. Fit into pan and chill again before baking, to prevent shrinkage.

To bake unfilled shell, prick bottom with fork, cover with a round of aluminum foil and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425°F for 10 minutes, then carefully remove weights and bake another 5-10 minutes until golden. Let shell cool before filling. Do not prick bottom if pie shell is to be baked with a filling. Fill and bake as directed in recipe.

Makes enough pastry for a single-crust 10-inch pie or 15 to 18 3-inch tart shells.