perfect tart and pie crust
How to Line a Basic Tart Mold with a Pastry Dough
By Renee Shelton
Tart and pie molds come in all sizes and shapes. Generally speaking they are fluted and have a removable bottom, although not all have the convenience have having a removeable bottom. They can be assorted depths, and are great for any kind of filling, both sweet and savory.
Here's a quick brush up on lining a basic tart mold with pastry dough perfectly.
How to Line a Tart Mold
- Roll out your pastry dough, which could be anything from standard pie dough or shortcrust pastry, or a sugar dough (pâte brisée, pâte sucrée or even a pâte sablée). Make sure it is at least big enough for your tart mold, but not so big as to create a problem when pressing it into the mold itself.
- Roll up the pie dough on the rolling pin.
- Begin to unroll it, beginning on one end and ending on the other.
- Gently press the bottom in first, and lay the overhang around the sides.
- Roll the pin over the top to trim the crust.
- Press in the sides to create an even shape and thickness.
- Ready for filling or blind baking.
This article was first published on pastrysampler.com on February 15, 2014. It was updated on September 30, 2020.
Images: Photo by Chloe Benko-Prieur on Unsplash. Tart lining images by Renee Shelton.
