Making tart crust can seem intimidating and hard. But give this savory tart crust a try for an easy and delicious crust! Buttery, flakey, and flavorful!
Cut in the butter until it is the size of peas - this is easily done with a pastry cutter or in a food processor.
Combine with the egg yolk and water. The dough will be very loose but hold together when squeezed. You may need to use an additional tablespoon of water to get the correct texture.
Press the dough into an ungreased tart pan in an even layer. Chill for at least 45 minutes, or up to 3 days before using.
If you need to pre-bake your tart crust, bake it at 375ºF for 10 minutes for a partial bake. Line the tart crust with parchment or foil before baking and fill it with pie weights.
For a full bake, follow the directions in the step above but remove the pie weights after 10 minutes and continue to bake without them for 10-15 more minutes until it's golden brown.