6 Tips for the Perfect Pie and Tart

For the layered crust, mix the dough until it forms large clumps. It shouldn't fall apart when pressed, and there should be some dry, brittle spots around the edges. If the dough seems too dry, add a little liquid.



To roll out the dough, place it between two sheets of waxed or parchment paper lightly dusted with flour. Roll from the center outward, rotating the dough a quarter turn after each roll to create a uniform, round cake.



To gently transfer the dough, place a floured rolling pin over the crust. Gently roll the dough around the rolling pin, dusting it with flour as needed to prevent it from sticking.



To create a fluted edge, press your finger against the edge of the cake, between two fingers on the opposite side. This will create even grooves. Create a wavy edge by repeating these steps around the entire circumference, approximately every centimeter.



Some recipes call for pre-baking the crust before filling it. To prevent the dough from rising, line it with lightly greased parchment paper and fill the parchment with dried beans.



If the cake is browning too quickly, it needs to be covered. Fold a square sheet of foil in quarters, then into a triangle. Measure the cake, then cut out the center of the sheet of foil. Press the outer edges around the circumference of the cake.