Roll out or press with your hands to fit a 10 1/2-inch tart pan with a removable bottom. (You may also use a 9-inch pie pan.) Refrigerate crust until ready to serve. 2. Heat oven to 350 F. 3.

If using a prepared pie shell, proceed to Step 2. Otherwise, roll the pastry dough to a thickness of one-fourth inch and fit it into a 9-inch tart pan with a removable bottom or a pie pan ...

3. Remove the baking sheet holding the tart pan from the freezer. Crumble the parchment, set it over the dough, and fill the tart shell with the pie weights or beans. Set on the lowest shelf in ...