#flakycrust

This Perfect Pie Crust Tart recipe yields a buttery and flaky crust that serves as the ideal base for your favorite tart fillings, whether fruity, creamy, or chocolaty. Follow these simple steps to create a delightful tart that will impress your friends and family.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon granulated sugar. 1/2 cup unsalted butter, cold and cut into small cubes. 3 to 5 tablespoons ice water. Your favorite tart filling e.g., fruit, custard, chocolate.

Instructions: Pulse the flour, salt, and sugar together in a food processor until they are all mixed together. Pulse in the cold cubed butter until the mixture looks like big crumbs. Add ice water one tablespoon at a time and pulse the food processor until the dough just starts to stick together. Spread the dough out on a lightly floured surface and gently knead it into a ball that will hold together. Make a disk out of the dough, wrap it in plastic wrap, and put it in the fridge for at least an hour. Warm the oven up to 190C 375F. Take some floured paper and roll out the chilled dough into a circle that is about 12 inches across. Place the dough in a tart pan and gently press it into place. Remove any extra dough from the edges. Make holes in the bottom of the crust with a fork. Then, line it with parchment paper and put pie weights or dried beans inside it. First bake for 15 minutes. Then take out the parchment paper and weights and bake for another 10 to 15 minutes, until the crust is golden brown and fully cooked. Let the crust cool all the way down before adding the filling of your choice. Once the tart is full, put it in the fridge for at least an hour to chill before serving.

Prep Time: 30 minutes

Cook Time: 30 minutes

This Southern Tomato Pie is a delicious savory tart featuring ripe tomatoes, gooey cheese, and a flaky crust, perfect for a comforting meal.

Ingredients: 1 unbaked pie crust. 2 large tomatoes, sliced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh basil leaves. 1 cup grated mozzarella cheese. 1/2 cup grated cheddar cheese. 1/2 cup mayonnaise. 2 tablespoons chopped green onions.

Instructions: Preheat the oven to 375F 190C. Place the pie crust in a pie dish. Layer the sliced tomatoes in the pie crust, overlapping slightly. Season the tomatoes with salt, pepper, and chopped basil. In a mixing bowl, combine mozzarella cheese, cheddar cheese, mayonnaise, and green onions. Spread the cheese mixture over the tomatoes in the pie crust. Bake for 30-35 minutes, or until the pie is golden brown and bubbly. Let the pie cool for 10 minutes before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

These gluten-free mini pies are a delightful treat for those with gluten sensitivities. They feature a flaky, buttery crust made with gfJules gluten-free flour and a sweet, fruity filling. Perfect for dessert or a snack!

Ingredients: 2 cups gluten-free flour gfJules. 1/2 cup cold unsalted butter, cubed. 1/4 cup cold water. 1/2 teaspoon salt. 1 cup fresh berries e.g., strawberries, blueberries, raspberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon lemon juice. 1 egg, beaten for egg wash. Optional: powdered sugar for dusting.

Instructions: In a food processor, combine the gluten-free flour and cold, cubed butter. Pulse until the mixture resembles coarse crumbs. Add the cold water and salt to the mixture and pulse until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Preheat your oven to 375F 190C. In a bowl, combine the fresh berries, granulated sugar, cornstarch, and lemon juice. Mix well. Remove the dough from the refrigerator and roll it out on a gluten-free floured surface to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut out circles from the dough to fit into mini pie tins. Press the dough circles into the mini pie tins, making sure they cover the bottom and sides. Fill each pie with the berry mixture. Cut small strips or shapes from the remaining dough to create a lattice or decorative top for the mini pies. Brush the tops of the pies with beaten egg for a golden finish. Place the mini pies in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and allow the mini pies to cool slightly. Dust with powdered sugar if desired. Serve warm and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

This Brown Bag Baked Peach Pie Tart is a delightful twist on a classic peach pie. The peaches are gently spiced and baked to perfection in a flaky crust, resulting in a rustic and flavorful dessert that's perfect for any occasion.

Ingredients: 1 pie crust, homemade or store-bought. 4-5 ripe peaches, peeled and sliced. 1/4 cup granulated sugar. 1 tablespoon all-purpose flour. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 tablespoon lemon juice. 1 tablespoon unsalted butter, cut into small pieces.

Instructions: Turn on the oven and heat it up to 400F 200C. Roll out the pie crust and use it to line a tart pan. Cut off any extra dough. Put the sliced peaches, sugar, flour, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Toss the peaches gently to cover them all. Spread the peach mixture out evenly in the tart crust that has been prepared. Sprinkle little bits of butter on top of the peach mix. Make a rough border around the peaches by folding the edges of the pie crust over them. Lay the tart out on a baking sheet and then put it in a brown paper bag. Fold the end of the bag tightly to seal it. It should be baked in a hot oven for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Take the tart out of the bag and off the baking sheet carefully. Let it cool a bit before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

It's easy to make these vegan jam tarts, which are a delicious treat that's great for any event. They have a simple, flaky crust and your favorite vegan jam inside, so they'll satisfy your sweet tooth.

Ingredients: 1 cup all-purpose flour. 1/4 cup vegan margarine. 2-3 tablespoons cold water. 1/4 cup vegan jam any flavor.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine flour and vegan margarine until crumbly. Gradually add cold water and mix until dough forms. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut dough into circles using a cookie cutter or the rim of a glass. Press each circle into the sections of a muffin tin, forming tart shells. Fill each tart shell with a spoonful of vegan jam. Bake in the preheated oven for 15-20 minutes, or until crust is golden brown. Remove from oven and let cool before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the delightful flavors of summer with this Gluten-Free Rustic Skillet Peach Pie. Made with fresh ripe peaches and a flaky gluten-free pie crust, this pie is perfect for any occasion, from casual gatherings to elegant dinners.

Ingredients: 4 ripe peaches, sliced. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 gluten-free pie crust store-bought or homemade. 2 tablespoons unsalted butter, cut into small pieces. 1 egg, beaten for egg wash. Optional: powdered sugar for dusting.

Instructions: Preheat the oven to 375F 190C. In a bowl, combine sliced peaches, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss until the peaches are evenly coated. Roll out the gluten-free pie crust on a lightly floured surface to about 12 inches in diameter. Transfer the rolled-out pie crust to a cast-iron skillet or a baking sheet lined with parchment paper. Arrange the peach mixture in the center of the pie crust, leaving about 2 inches of dough around the edges. Fold the edges of the pie crust over the peaches, pleating as you go to create a rustic crust. Dot the top of the peaches with pieces of butter. Brush the edges of the pie crust with the beaten egg wash. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving. Optional: Dust with powdered sugar before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the delightful flavors of summer with this Gluten-Free Rustic Skillet Peach Pie. Made with fresh ripe peaches and a flaky gluten-free pie crust, this pie is perfect for any occasion, from casual gatherings to elegant dinners.

Ingredients: 4 ripe peaches, sliced. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 gluten-free pie crust store-bought or homemade. 2 tablespoons unsalted butter, cut into small pieces. 1 egg, beaten for egg wash. Optional: powdered sugar for dusting.

Instructions: Preheat the oven to 375F 190C. In a bowl, combine sliced peaches, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss until the peaches are evenly coated. Roll out the gluten-free pie crust on a lightly floured surface to about 12 inches in diameter. Transfer the rolled-out pie crust to a cast-iron skillet or a baking sheet lined with parchment paper. Arrange the peach mixture in the center of the pie crust, leaving about 2 inches of dough around the edges. Fold the edges of the pie crust over the peaches, pleating as you go to create a rustic crust. Dot the top of the peaches with pieces of butter. Brush the edges of the pie crust with the beaten egg wash. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving. Optional: Dust with powdered sugar before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes