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.

Although regular pie crust is tender and flaky, classic tart crust should be fine-textured, buttery-rich, crisp, and crumbly — it is often described as being similar to shortbread.

Learn how to accurately measure — and use — the right pan for all your pie baking.