I recently bought a set of pie dough rings to make Pâtisserie-like beautiful tarts… Well… after a few disastrous attempts, I corrected some of the pitfalls and I believe I can now make pies with a little more confidence.
Thanks to a good friend, Jean-Paul Manzac who is an accomplished executive chef, gave a several tips to avoid some of the problems I experienced.
Here is his recipe
For a 17cm pie crust
190 Gr. All purpose flour
30 Gr. Icing sugar
100 Gr. Very cold butter
1 Egg at room temperature
Pinch of Salt
PREPARATION
In a bowl of stand mixer, pour the all purpose flour, icing sugar and salt and mix for a few seconds to incorporate all ingredients together. Add the butter and mix for about 1-2 minutes, until the preparation looks like grainy sand. Add the egg and mix for a few seconds, until the dough comes together.
That’s it…
Let the dough rest in the fridge, wrapped in cling film, for about an hour.
After an hour, roll out the dough on a floured surface, at about 5mm thickness.
If you are using tart rings, ensure you cut ouf about 3cm outside the ring size.
Place the ring on a sheet pan covered with either parchment paper or non-stick baking mat (such as sillpat) and cover the ring with your dough.
Working around the perimeter, using your thumb, press the dough to form a straight angle between the bottom and the side of your tart ring. Cut the excess dough and place it in the freezer/fridge for about 30 minutes.
Preheat your oven at 160 Degrees Celsius.
Once your oven is ready, using a fork, make a few holes in the bottom of your dough to ensure it does not puff up during baking allowing the sides to remain in shape and in place.
Bake for 20 to 25 minutes, until golden brown.
Pate Sucree – 2nd recipe
150 Gr. Farine
18 Gr. Amande
50 Gr. Icing sugar
1 Gr. Salt
80 Cold butter
1 Egg
risespice.com 
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