Filled Pies and Tarts

1. Remove 1 sheet of pastry from your freezer for an open tart or single-crust pie, or 2 for a double-crust pie. Lightly flour your counter or 2 sheets of wax paper, and lay the shells on the floured surface to thaw. Thaw the pastry at room temperature for 15 to 20 minutes, depending on the temperature in your kitchen, until it is flexible, like leather, but not soft.

2. Dust the pastry lightly with flour and roll it if it's not the correct thickness or diameter for your pie. When you're satisfied with its dimensions, roll the crust around your floured rolling pin and lift it onto your pie plate or tart pan. Unroll the crust to cover the surface of your pan.

3. Press the pastry gently but firmly into the pan, filling any indentations or patterns along its edges. Trim away any excess pastry. Crimp the edges of the dough, if it's an open tart or single-crust pie, and add the filling. For a two-crust pie, leave the edges intact for the moment but fill the pan carefully with your chosen filling.

4. Brush the edges of the lower crust with water or a beaten egg and roll your top crust around the floured rolling pin. Lift the second sheet of pastry onto the pie pan and unroll it so it covers the filling. Center the crust and press it firmly to the lower sheet of pastry, sealing the edges. Trim away any excess and crimp the edges decoratively.

5. Brush the upper crust with milk, cream or beaten egg, if you wish, for a richer golden color. Slash the pastry so steam can vent, then bake your pie or tart in a preheated oven. Most pies bake at 375 degrees Fahrenheit, but some brands or recipes of shortcrust might require a different temperature.

Baking Unfilled Shells

1. Thaw 1 or more sheets of frozen pastry on a lightly floured countertop, or on sheets of floured wax paper. This takes 15 to 20 minutes, depending on the temperature that day. The thawed pastry should be flexible, like leather, but not completely softened.

2. Roll the pastry to the correct thickness, usually about 1/8 inch. If you're baking multiple mini-tartlets, arrange their pans in a tight cluster on your workspace. For a single pie or tart shell, place the pan next to your workspace.

3. Wrap the sheet of dough around a floured rolling pin and lift it carefully to your pie plate or cluster of tart pans. Unroll the pastry, so it rests lightly over the edges of the pan or pans. Working from the middle, press the pastry gently into place without stretching or tearing it. This is easier if you lift the edge of the pastry with your other hand as you press down, to keep it from catching on the edge of the pan.

4. Trim away any excess dough. Press the pastry firmly into the sides of your pan or pans, taking special care if the pans are fluted or patterned. Prick the dough thoroughly with the tines of a fork, to help inhibit puffing and swelling. Line full-sized pie shells or tart shells with parchment paper, then fill them with pie weights or dried beans.

5. Par-bake the empty shells for 10 to 12 minutes at 375 F if they'll later be finished in the oven. If the shells will be used with a cooked filling and won't be baked any further, they should be baked until golden and fully crisped. For most brands or recipes, this takes approximately 18 to 20 minutes.

6. Remove the weights and parchment paper, if applicable, and cool the shell or shells on a rack until they reach room temperature.