Tart Crust
Tart pastry is generally sweeter and firmer than pie crust, and doesn't need as careful handling. The crust is less flaky, more delicate and crumbly. Although these crusts are intended for tarts and cheesecakes, they can also be used for pies.
Basic Tart Crust 
1 1/4 cup flour
1/4 tsp salt
1/2 cup butter (cold)
1 egg, beaten
Sift together the flour and salt into a bowl.
Cut in the fat.
Mix in the egg.
Form a flattened ball and refrigerate at least 30 minutes.
Roll out to 1/8-1/4 inch thickness.
Place in ungreased 9" tart pan.
Blind Bake (unless the recipe says otherwise).
When crust is done, cool completely before filling.
REMEMBER: Keep it cold. Handle it gently
Sweet Tart Crust
1 1/2 cups flour
3 tbsp sugar
1/4 tsp salt
2/3 cup unsalted butter, cubed
1 egg, beaten
1/2 tsp vanilla extract
Sift together the flour, sugar, and salt into a bowl.
Cut in the fat.
Mix in the egg and vanilla.
Form a flattened ball and refrigerate at least 30 minutes.
Roll out to 1/8-1/4 inch thickness.
Place in ungreased 9" tart pan.
Blind Bake (unless the recipe says otherwise).
When crust is done, cool completely before filling.
Graham Cracker Crust
[Click here for a diabetic-friendly graham cracker crust]
1 1/2 cups graham-cracker crumbs
6 tbsp butter or margarine, melted
1 1/3 cups sugar (if the crust is too sweet for your taste, reduce the amount of sugar or eliminate completely)
(For a gluten-free crust, use rolled oats instead of graham crackers)
Preheat oven to 375 degrees.
Mix the crumbs, butter, and sugar.
Press the mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls for an unbaked crumb crust, skip the baking step and just chill it in the refrigerator for an hour.)
Fill according to your recipe.
Graham Nut Crust
1 3/4 cups finely crushed graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
1/4 cup finely chopped pecans
Preheat oven to 375 degrees.
Mix the crumbs, nuts, butter, and sugar.
Press the mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls for an unbaked crumb crust, skip the baking step and just chill it in the refrigerator for an hour.)
Fill according to your recipe.
Nut Crust
1 1/2 cups finely chopped nuts
2 tbsp sugar
3 tbsp butter, melted
Preheat oven to 375 degrees.
Mix the nuts, butter, and sugar.
Press the mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls for an unbaked crumb crust, skip the baking step and just chill it in the refrigerator for an hour.)
Fill according to your recipe.
Vanilla Crust
1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
Preheat oven to 375 degrees.
Mix the cookies and butter.
Press the mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls for an unbaked crumb crust, skip the baking step and just chill it in the refrigerator for an hour.)
Fill according to your recipe.
Cinnamon Crust
1 1/2 cups Graham Cracker crumbs
1 tsp cinnamon
2 tbsp sugar
8 tbsp butter, melted
Preheat oven to 375 degrees.
Mix the crumbs, butter, cinnamon, and sugar.
Press the mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls for an unbaked crumb crust, skip the baking step and just chill it in the refrigerator for an hour.)
Fill according to your recipe.
