Sweet tart crust getting ready for a blind bake.

Sweet Tart Crust

Course: Dessert
Cuisine: American
Keyword: pie and tart
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling/Freezing Time: 1 hour 30 minutes
Total Time: 50 minutes
Servings: 1 9 to 10-inch (23 to 25 cm) tart crust
Author: Nami

With buttery, crumbly, crispy, cookie-like texture, this is my favorite Sweet Tart Crust (Pastry Crust) recipe. It goes well with any sweet filling of your choice.



  • 1 ¼ cup all-purpose flour (170 g)
  • ½ cup confectioner’s sugar (60 g)
  • ¼ tsp kosher/sea salt (use half for table salt)
  • ½ cup unsalted butter (1 stick, 113 g) (cold)
  • 1 large egg (55 g) (cold)
  • ½ tsp pure vanilla extract


Make the Dough

  1. Gather all the ingredients. If possible, keep all ingredients chilled in the refrigerator until ready to start.
    Sweet Tart Crust Ingredients
  2. Cut the butter into small cubes. Crack the egg into a small bowl.
    Sweet Tart Crust 1

Choice #1 - Pastry Cutter:

  1. In a large bowl, stir together the flour, sugar, and salt.
    Sweet Tart Crust 2
  2. Add the butter to the flour mixture. Using a pastry cutter or 2 knives, cut the butter into flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
    Sweet Tart Crust 3
  3. Add the egg and vanilla extract and mix with a fork just until the dough pulls together.

    Sweet Tart Crust 4

Choice #2 - Food Processor:

  1. Process all-purpose flour, sugar, and salt in a food processor for a few seconds until combined.
    Sweet Tart Crust 17
  2. Add the butter and pulse until mixture resembles coarse meal, about 15 pulses.
    Sweet Tart Crust 18
  3. Add the egg and vanilla extract and pulse until the dough forms clumps, about 15 seconds.

    Sweet Tart Crust 19

Form Dough into a Disk

  1. Transfer the dough clumps to a lightly floured surface (I use this pastry mat) and form into a ball. If sticky, lightly sprinkle flour.

    Sweet Tart Crust 5
  2. Flatten the ball with your hands to form a thick disk. Wrap with plastic wrap and refrigerate for at least 1 hour (or 30 mins in the freezer). The dough must be completely chilled before being used. If you don’t use the dough right away, you can store in the refrigerator for up to 3 days, or freeze it for up to 2 months (then thaw overnight in the refrigerator).
    Sweet Tart Crust 6

Roll Out the Dough

  1. Take the dough out from the refrigerator and let it sit on the counter for a few minutes to soften slightly for easy rolling. Meanwhile lightly butter a 9-inch (23 cm) fluted tart pan with a removable bottom.

    Sweet Tart Crust 7
  2. Lightly flour your working surface and place the dough on top. Using a rolling pin, roll out the dough into an 11-inch circle, with 1/8-inch (3 mm) thick. If the dough is too soft, put back into the refrigerator.
    Sweet Tart Crust 8
  3. Flour the rolling pin and roll the dough loosely around it, then unroll it into the tart pan.
    Sweet Tart Crust 9
  4. Evenly pat the dough onto the bottom and sides of the greased tart pan. Seal any cracks in the dough.
    Sweet Tart Crust 10
  5. Trim off excess dough with a sharp knife, or with the rolling pin by rolling over the tart pan. A good tip I learned from a Japanese cookbook (optional): Using your index finger, gently press the dough onto the side so the dough will peak out 2 mm from the pan. The dough tends to shrink while baking, so this helps to keep the height of the crust.

    Sweet Tart Crust 11
  6. With a fork, gently prick the dough several times. Cover the tart pan with plastic wrap and place in the freezer until firm, about 30 minutes. Freezing the dough before baking prevents it from shrinking.
    Sweet Tart Crust 12

Blind Bake the Crust

  1. To prevent the crust from becoming soggy, I always like to blind bake the crust. Preheat the oven to 375F (190C) and place the rack in the center.
  2. When the oven is ready, tightly line the chilled crust with 2 layers of parchment paper, covering the edges to prevent them from burning. Fill the crust with pie weights (or dried beans, uncooked rice, pennies, etc). Make sure they are evenly distributed over the entire surface.
    Sweet Tart Crust 13
  3. Bake the crust for 20 minutes, until the foil no longer sticks to the dough. Transfer the crust to a wire rack and remove the pie weights and parchment paper.
    Sweet Tart Crust 14
  4. To partially bake the crust, continue to bake the crust for 5 minutes longer. Proceed with your tart recipe: add the filling and finish baking. According to your recipe, the crust should be used while warm or after it’s been left to cool on a wire rack.
    Sweet Tart Crust 15
  5. To fully bake the crust, bake for 10 minutes longer or until it is dry and the bottom turns lightly golden. Remove the crust from the oven and place on a wire rack to cool.

    Sweet Tart Crust 16


  1. The baked crust can be stored at room temperature for 3 days or frozen for 2 months.

    Sweet Tart Crust 20

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.