Tip No: 10

Too often tarts and pies, even those with delicious filling and perfectly prepared dough, have an underbaked crust. The first thing I do when I take a bite of a tart or pie is scrutinize the crust, to see if it’s golden brown or pale. An underbaked pie or tart shell is doughy and chewy and has not reached its full potential. A fully baked shell is golden brown all over, which signals that the sugars have caramelized into a deliciously nutty flavor and the pastry is crisp and flaky. When you think your shell is fully baked, try to pick it up—be careful not to break it—and peek at the bottom. If the bottom is completely browned, the shell is ready. If it is pale, the pastry will lack flavor and feel tough, even if the dough is well made. Leave it in the oven for a few minutes more, until it bakes into a sweet, nutty, golden brown container for your filling.