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Press-In Crust

This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it with creamy lemon curd for a delicious tart.




  • 1 1/4 cups all-purpose flour, plus more for fingers and measuring cup
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/3 cup sugar
  • 1/4 teaspoon salt


  1. Step 1

    Pulse flour, butter, sugar, and salt only until moist crumbs form.

  2. Step 2

    Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.

  3. Step 3

    With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.

  4. Step 4

    Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees.until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely. Use crust for lemon-curd tart, if desired.

Everyday Food, January/February 2005

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Reviews (2)

  • 29 Oct, 2010

    great easy recipe...So easy anyone could make it...JUST LOVE IT!!

  • 30 Jul, 2008

    super easy recipe/great taste. I would definitely make this again.