Perfectly Prebaked Tart Crust

1. Roll the Dough

Roll your chilled tart dough into an 11-inch circle on a lightly floured surface.

2. Line the Tart Pan

Gently roll the dough around your rolling pin and unroll it over a 9-inch tart pan with a removable bottom. Carefully lift the edges and press the dough into the pan, making sure it fits snugly into the fluted sides and corners.

3. Trim the Excess Dough

Run your rolling pin over the top to remove any excess dough, creating a smooth, even edge. Place the dough-lined pan on a large plate and freeze it for 30 minutes.

4. Prepare for Blind Baking

Place the frozen dough-lined pan on a rimmed baking sheet. Cover the dough with aluminum foil, pressing it neatly over the surface, and fill it with pie weights.

5. Blind Bake the Tart Shell

Preheat your oven to 375 degrees and bake the tart shell for 30 minutes, until the edges are lightly golden.

6. Finish Baking the Crust

Carefully remove the foil and pie weights and continue baking for an additional 5-10 minutes if a fully baked crust is needed. The crust should be a beautiful golden brown.