Serves: 5
Make pastry as directed for One-Crust Pie, except roll pastry into 13-inch circle. Cut into eight 4 1/2-inch circles, rerolling pastry scraps if necessary.
Heat oven to 475°. Fit circles over backs of medium muffin cups, 2 1/2 X 1 1/4 inches, or 6-ounce custard cups, making pleats so pastry will fit closely. (If using individual pie pans or tart pans, cut pastry circles 1 inch larger than upside-down pans fit into pans.) Prick pastry thoroughly with fork to prevent puffing. Place on cookie sheet.
Bake 8 to 10 minutes or until light brown. Cool before removing from cups. Fill each shell with 1/3 to 1/2 cup of your favorite filling, pudding, fresh fruit or ice cream.
One-Crust Pie
Unbaked (for one-crust pies baked with a filling, such as pumpkin, pecan or custard pie): For pie, trim overhanging edge of pastry one inch from rim of pie plate. Fold and roll pastry under, even with plate flute. For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe, or partially bake crust before adding filling as directed in next paragraph.
To prevent pie crust from becoming soggy, partially bake pastry before adding filling: Heat oven to 425°. Carefully line pastry with a double thickness of aluminum foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon. Fill and bake as directed in pie or tart recipe, adjusting oven temperature if necessary.
Baked (for one-crust pies baked completely before filling is added, such as coconut cream or lemon meringue pie): Heat oven to 475°. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate flute. For tart, trim overhanging edge of pastry even with top of tart pan. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown cool on wire rack.
Two-Crust Pie
Turn desired filling into pastry-lined pie plate, 9 ¥
1 1/4 inches. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. (Make Lattice Pie Top, page 120, if desired.) Fold pastry into fourths and cut slits so steam can escape, or cut slits in pastry and roll pastry loosely around rolling pin.
Place pastry over filling and unfold or unroll. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal flute (see Pastry Edges, page 120). Bake as directed in pie recipe.
Lattice Pie Top
Make pastry as directed for Two-Crust Pie, except trim overhanging edge of bottom pastry one inch from rim of plate. After rolling pastry for top crust, cut into strips about 1/2 inch wide. (Use a pastry wheel to cut decorative strips.)
Place 5 to 7 strips (depending on size of pie) across filling in pie plate. Weave a cross-strip through center by first folding back every other strip of the first 5 to 7 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. (To save time, place second half of strips crosswise across first strips instead of weaving.) Trim ends of strips.
Fold trimmed edge of bottom crust over ends of strips, building up a high edge. A juicy fruit pie with a lattice top is more likely to bubble over than a two-crust pie, so be sure to build up a high pastry edge. Seal and flute (see Pastry Edges, right). Bake as directed in pie recipe.
Classic Lattice Top: Place 5 to 7 strips of pastry across filling. Fold back alternate strips before adding each cross-strip.
Easy Lattice Top: Place 5 to 7 strips of pastry across filling. Place cross-strips over tops of first strips instead of weaving strips.
Pastry Edges
Fork Edge: Flatten pastry evenly on rim of pie plate. Firmly press tines of fork around edge. To prevent sticking, occasionally dip fork into flour.
Pinch Edge: Place index finger on inside of pastry rim and thumb and index finger (or knuckles) on outside. Pinch pastry into V shape along edge. Pinch again to sharpen points.
Rope Edge: Place side of thumb on pastry rim at an angle. Pinch pastry by pressing the knuckle of your index finger down into pastry toward thumb.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Tart Shells recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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