Foolproof Pâte Brisée Tart Crust

5 from 2 votes

Foolproof Pâte Brisée Tart Crust - The name says it all. This produces perfect crust every time!

Prep Time10

Cook Time35

Total Time45

Course: Pastry

Cuisine: French

Servings: servings

Calories: 228kcal

1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
½ teaspoon salt
½ teaspoon sugar
5 Tablespoons (2.5 ounces, 71 grams) unsalted butter, cold and cut into small pieces
5 Tablespoons (2.5 ounces, 71 grams) vegetable shortening, cold and cut into small pieces
2 Tablespoons (1 ounce, 28 grams) ice water
2 Tablespoons (1 ounce, 28 grams) Vodka, cold

Preheat oven to 400°F.
Add flour, salt, and sugar to the food processor. Pulse 4 or 5 times to combine. Add butter and vegetable shortening; pulse to combine until mixture resembles coarse meal, about 8 or 9 pulses.
Add 1 Tablespoon ice water and 1 Tablespoon Vodka to the flour mixture, pulsing after each addition. Add remaining ice water and Vodka; pulse several times. Test the mixture to see if it comes together in your hand.
Empty the crust mixture into a 9-inch tart pan with removable bottom. Gently press the dough into the tart pan and up the sides to create, then press it back out into the tart pan and up the sides to create the crust. Cover with plastic wrap; smooth out using a metal measuring cup.
Place in the freezer for at least 20 minutes.
Place on a baking sheet; dock with a fork. Place a piece of crumpled parchment paper over the crust, and fill it with pie weights, dried beans, lentils, or rice.
Bake for 20 to 25 minutes or until light gold in color. Remove parchment paper and weights. Bake an additional 10 minutes or until golden brown. Let cool.
Fill with your favorite filling and bake according to the filling recipe.
1 9-inch tart crust.