Sweet Pastry Crust >Recipe

On a lightly floured surface, roll out the sweet pastry to the desired size.  To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).    Roll to a round about 1/4-inch (5 mm) thick size that fits a 8 or 9-inch (20 - 23 cm) tart pan.  To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry.  The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll.  Unroll onto top of tart pan.  Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan).  Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan.  Roll your rolling pin over top of pan to get rid of excess pastry.  With a thumb up movement, again press dough into pan.  Roll rolling pin over top again to get rid of any extra pastry.  Prick bottom of dough (this will prevent the dough from puffing up as it bakes).  Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.  Line unbaked pastry shell with parchment paper or aluminum foil.  Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.  Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown.  Remove weights and cool crust on wire rack before filling.