Pastry Tart Crust
Submitted by Tamala
Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.
YIELD
1 piePREP
10 minCOOK
10 minREADY
20 minThe secret ingredient in this tart crust is grapefruit soda. The carbonation works the same way ice-cold water does in a traditional pastry crust, keeping the gluten from developing too fast, but the bubbles also add a little extra lift that makes the finished crust noticeably lighter and more tender.
Rub the shortening into the flour with your hands until it looks like coarse meal, then add the soda one tablespoon at a time, tossing with a fork just until the dough holds together. Over-moistening is the most common crust mistake. Wrap it, chill it, roll to an eighth of an inch, and blind bake with pie weights until golden.
Ingredients
Directions
combine flour and salt in a large bowl add the shortening and rub into flour with your hands, until well blended add grapefruit soda, 1 tablespoon at a time, and toss with a fork continue to moisten and toss with a fork, just until dough holds shape wrap in plastic, chill. rollout to a thickness of ⅛ thick press onto the bottom and up the sides of the tart pan. line with foil and fill with beans, rice or other pie weights. bake at 400℉ (200℃) for 10 minutes, remove foil, bake at 400 degrees, until golden. fill as desired
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