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I always make these with the leftover pie crust dough when I make a pie, but sometimes they're a nice treat in and of themselves...
For a regular pie crust, I use one cup flour and one stick butter, but for a smaller batch (such as will fit in my toaster oven) I halved the recipe. ...
Mix 1 teaspoon sugar into 1/2 cup flour, and then add 1/2 a stick of butter. If you have a pastry cutter, great, but if not, two dinner knives work ju...
It's important to do this step slowly: better to add too little than too much, or you will end up with gooey dough. Add a few tablespoons and start wh...
Keep slowly adding water and whirling the batter with the knife until it starts to coalesce. When it's starting to really clump together, shape it int...
This step is optional, but it makes the crust even flakier, so if you have time, it's worth it to stick the dough in the fridge for half an hour.
(See step 7 for the regular way to do it.)This is a no-mess way to roll out your pie crust. My grandmother saves the bags from the inside of cereal bo...
Make sure to sprinkle flour on top of your ball of dough and the rolling pin, too, to keep the dough from sticking to anything.
Carefully flatten out the dough, rolling it out from the center in all directions. Again, patience will pay off. Periodically re-flour the rolling sur...
You can make your tarts as big or as small as you want, although they tend to fall apart once they're cooked if they're more than a few inches across....
If your baking sheet has holes (like the one from my toaster oven did), cover it with a piece of aluminum foil. You may also want to put foil on the b...
This allows air to cool and dry the bottoms so they're not soggy. These get pretty hot, so don't eat right away (you will burn your mouth).
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