PIES AND TACOS
This buttery tart crust is tender, lightly sweetened, and perfect for a variety of fillings.
Start by beating the butter for about 30 seconds until creamy. Add the powdered sugar and beat for another minute, scraping down the sides of the bowl as needed.
Mix in the egg until combined. Add flour and salt, mixing until dough forms. Add more flour only if sticky—avoid overmixing and ensure no dry flour remains.
Once the dough forms, gather it into a ball and flatten into a disc. Wrap it in plastic wrap and chill in the fridge for at least 1 hour, or up to 2 days. You can also freeze the dough for up to 2 months.
Let the chilled dough sit at room temperature for about 10 minutes. Lightly flour your work surface and roll the dough into a ¼-inch thick circle, about 11 inches in diameter. You can roll it out on a baking sheet if you want.
Fill with pie weights or dried beans and blind bake 15–20 minutes until edges are golden. Remove weights and liner, then bake 5–10 more minutes until crust is fully baked and lightly golden.
Let the crust cool completely before adding your filling.
Made with just a few simple ingredients, this crust comes together beautifully.