Home » Sweet Pastry Crust for Pies and Tart

Sweet Pastry Crust for Pies and Tart

A good tart base or a pastry crust sets the foundation for an amazing dessert such as Tarts, Pies or even certain dessert Bars.

I have tried a couple different pastry crust recipes, but this one which I got from JoyofBaking.com has been my all-time favourite since it has always given me a successful base for majority of my tart-based desserts.

Pastry crust

Here are a few of my tips to consider when making Pastry crust from scratch:

1. Use good quality butter.

I have found Full-Fat butter to work best for creating pastry crusts, avoid margarine and/or spreadable butter.

2. Don’t let the tart overbrown.

The crust should become set, firm with only a light golden brown colour.
If you are baking the base together with the filling, chances are the baking time might be a little longer than the time needed to bake only the base.
To avoid overbrowning, it’s a good idea to cover the sides of the tart with foil after the first 15-20 minutes of baking.

3. Prevent soggy crusts, keep it crisp.

If you are going to fill the tart base with a liquid-y filling and bake, (eg. Cherry Pie) it’s a good idea to pre-bake the tart at a higher temperature for about 15 minutes and let it cool, before you add the filling and bake the entire dish.
Alternatively if you need to add a liquid-based filling which does not require additional baking (eg. Fresh custard fruit tart), you could proof the base by adding a thin layer of egg white or melted chocolate on a just baked warm tart base.

4. Chill tart or pie base before baking

So I read somewhere that cold butter helps in making your crust flaky, and letting the dough rest in the fridge helps relax the glutens before baking which can enhance it’s texture and visual appeal.
You could even prepare the dough a few days in advance and store it in the fridge or freezer wrapped in cling.

5. Ensure the thickness of your base is appropriate

Neither make the base too thick nor too thin, and ensure it’s even at all sides. As a rule, 1/8th of an inch thickness is considered to be the best for tarts and pies.

I hope I have summarized these tips well and you find it helpful!

Below is the base recipe I use for desserts like Chocolate Tart, Pecan Pie, Fruit Tart and the like.

Sweet Pastry Crust

Course: DessertDifficulty: Medium


Prep time


Chill time


Baking time




  • 113gms (1/2 cup) unsalted butter, softened

  • 1/4 cup granulated sugar

  • 1 large egg, beaten

  • 1 1/2 cup flour

  • Pinch of salt


  • Using a stand mixture with paddle attachment, cream the butter and sugar together, followed by adding the beaten egg and ensuring everything is well combined.
  • Stir together the flour and salt in another bowl and add them into the butter mixture. Lower the speed and mix until just combined.
  • Transfer dough on a cling sheet, gather them together with your hand and create a flat 8inch circle. Cover the entire dough with cling and refrigerate for 30mins.
  • After its chilled, remove it from the fridge and press the dough into the tart pan evenly distributing it to all the sides.
    You could also roll the dough with a rolling pin and then add in the tart pan.
  • Lightly cover with cling again and transfer the tart pan in the freezer for about 15mins while you preheat oven at 200°C.
  • Before putting the pan in the oven, poke small holes with a fork into the dough and bake 5 minutes at 200°C.
  • After 5 minutes, lower the temperature to 180°C and continue baking for another 15 minutes until the tart becomes firm and golden brown.
  • You could apply a thin coating of egg whites to proof the base just as the tart is out of the oven
  • Prepare your dessert filling and enjoy this crisp base with your favourite flavours.

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