culinary review

Sweet Pie Dough (Tart Pastry)

Last Modified: 02/10/11
First Published: 11/04/07
Views: 3750
Views: 3750
This is a sweet and crisp pie dough which is perfect when making tarts and exquisite finepie_dough pies. Whether you fill this tart with fruit, curd, chocolate or a cheese-based filling, it will hold up nicely and provide an excellent base.

This dough is as easy to make as it is to roll out. To make you job even easier, place the finished pie dough between two sheets of floured plastic wrap or parchment paper and work your rolling pin from that angle. This dough is much sweeter than regular pie dough and nice and soft to work with. Crisp, sweet and tender it's quite lovely for a variety of tarts and desserts.
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General Info
Servings: 8
Total Cost: $1.29
Cost Per Serving: $0.16
Total Calories: 1,766
Calories/Serving: 221
Cream, Light, Half & Half 1 Tablespoon 15.13 Grams $0.08 20
Egg Yolks * 17.00 Grams $0.17 55
Extract, Vanilla Pure 1/2 Teaspoon 2.17 Grams $0.10 6
Flour, White Unbleached All Purpose 1 1/4 Cup 5.31 Ounces $0.17 569
Salt, Table 1/4 Teaspoon 1.50 Grams $0.00 0
Sugar, Powdered Unsifted 2/3 Cups 79.20 Grams $0.26 317
Butter, Unsalted 8 Tablespoons 112.00 Grams $0.50 800

1 pie dish


  • 1 tablespoon cream (half-and-half or heavy cream)
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 2/3 cup powdered sugar
  • 1 stick (8 tablespoons) cold butter cut into small chunks


Combine cream, yolk and vanilla extract in a bowl, whisk well.
In a food processor, combine flour, salt and powdered sugar and pulse with a steel blade. Add the butter and pulse about 10-15 times until the butter is chopped up. Start adding the cream and egg mixture while the machine is running, continue until the dough starts to come together, about 20 seconds. Put in a plastic bag and put in the fridge for at least an hour.


To roll the dough out, place it between two floured sheets of plastic wrap or parchment paper. Roll out the dough with a rolling pin to a diameter greater than the dish you are using. To transfer the rolled out dough to a pie form, roll the dough loosely around the rolling pin and unroll it over the form. Push down the dough so it covers the pan, then run the rolling pin over the form and remove any extra dough that covers the sides. Place the covered form in the fridge for at least 20 minutes.

tart_pastry  pie_dough

To blind bake the dough, cover it with foil and fill it with something heavy such as dry beans. Bake in the oven for about 10-30 minutes (depending on if you’re planning to bake the pie later as well.) Take out and let cool before adding any additional filling.