Pâte Sucrée - French Sweet Tart Crust (pastry dough)

I made a vanilla creme tart with chocolate ganache. The crust is AMAZING! It’s lightly crunchy yet not hard to cut through. It’s not your usual flaky crust, yet it has a light crispness to it. The egg moisturizes the pie dough. Just be sure to not overcook it when blind-baking. You will still have a great, lightly crisp crust that won’t be soggy when you add your filling, yet it will be soft and sturdy. The moment it gets ever so slightly golden, that’s when you remove it from the oven and let it cool. You can also blind-bake this crust halfway through if you need to cook a pie through in the oven. It’s great as a refrigerator tart/pie or a cooked tart/pie. The recipe calls for baking it at 390° but I baked it at 350° for 12 minutes in my oven. If you are making something like an apple or blueberry tart/pie, blind bake the crust for 6-8 minutes, then add your filling. Double the crust recipe if you want a top crust. It’s the best crust I have ever made. I will not make regular pie crust again. This is the crust for me! An awesome French crust! 👏🏽👏🏽👏🏽

I used rice for the baking beans Make sure that when you flatten the dough, it's even and on the same level. Also not too thin, as the part that was stretched too much on my tart ended up breaking a bit. Handle it very gently, especially when rolling it out onto the tin. I love the technique this recipe used to place it onto the mold. I had to retry it a few times to perfect it.