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1
In a small bowl, mix together the egg and cream.
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2
Set aside.
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3
In the bowl of an electric mixer, combine the flour, sugar, salt, and butter.
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4
Using the paddle attachment on low speed, mix in the butter until is the size of small peas.
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5
With the mixer on low speed, add the egg mixture.
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6
Mix the dough just until it is no longer dry-looking.
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7
It will still be loose and crumbly at this point.
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8
Place the dough on the work surface.
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9
With your hands, combine and form the dough into a single ball.
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10
Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
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11
Rolling and forming the shells: On a lightly floured work surface roll the dough out to 18 inch thick.
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12
When lining tart, be sure to press the dough carefully around the bottom edges of the pans.
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13
Prebaking shells: To prebake a frozen or chilled shell line it with parchment paper.
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14
Fill the shell with uncooked rice, beans, or pie weights.
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15
(This helps the shell retain its shape.)
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16
Bake the shell in a preheated 350F (180C) F oven until the edges are golden brown, about 10 minutes.
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17
Remove the parchment paper and the rice, beans, or weights and continue to bake the shell until it is golden brown all over.
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18
Unbaked shells can be stored for a day in the refrigerator or for several weeks in the freezer.
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19
Once a shell is baked, it should be eaten that day for maximum freshness and flakiness of the crust
