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Expert Tip: Rolling the Perfect Tart Shell

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Emily Luchetti
Emily Luchetti
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When you've taken the time to prepare tart dough from scratch, you want the finished dessert to look as delicious as it tastes. In this Grokker Premium video Executive Pastry Chef Emily Luchetti teaches you the insider's tips and tricks on how to expertly roll out your dough and form it into a perfect tart. If you want to learn how to make the tart dough itself, just click on Chef Emily's profile and watch her Grokker Premium video on the topic, all part of her Baking Basics collection. Enjoy!

Cooking Recipe

Baking pie crust:
1. Preheat the oven to 425°F.

2. Use a fork to lightly prick the flat surface of the pie pastry. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.

3. Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner.

4. Lower the oven temperature to 375°F. Return the pie to the oven to bake for an additional 15 minutes, or until the crust is golden brown. Remove from the oven and cool completely before using.

Also check out https://grokker.com/cooking/video/pumpkin-pie/528592ff2137907a7d0074ca

Roll an Ideal Tart Shell
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