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5 from 1 vote

Rich tart crust

Prep Time 15 minutes


  • 1 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 1/2 cup cold butter cubed
  • 2 egg yolks
  • 1 tablespoon ice water


  • Preheat oven to 450degrees.
  • In a medium bowl stir the flour and sugar together.
  • Use a pastry blender or two butter knives to cut the butter cubes into the flour until pieces are about pea-size.
  • In a small bowl beat the egg yolks and then add the ice water, stir.
  • Gradually stir the egg yolk mixture into the flour mixture as best you can, with a fork.
  • Use your fingers to gently knead the dough until it holds a form. Do NOT over-mix.
  • Cover dough and refrigerate for 1 hour.
  • On a lightly floured surface use your hands to gently flatten the dough.
  • Roll the dough from the center to the edges until a 12 inch circle is formed. Be gentle.
  • Transfer the dough to a tart pan (for Key Lime pie transfer to a pie pan).

to use with KEY LIME PIE

  • Cover the dough with aluminum foil and bake for 8 minutes.
  • Remove foil and bake an additional 6-8 minutes or until golden. Cool for about 10 minutes before filling.