The crust has a higher ratio of butter to flour than many pie crusts, which makes it extra flaky. This recipe works best with American butter and not higher fat European butters.

It's a simple and forgiving dough to work with. The sugar in the dough helps with browning, but doesn't make the crust itself sweet, which makes the dough flexible enough to work with sweet or savory fillings.

This crust works well for rustic free-form galettes or intricate lattice crusts.

I include instructions for blind-baking here, that is, baking the crust without filling, but you can use this with any standard pie recipe.

Here is a step-by-step visual guide on how to weave a lattice-top pie. It's an easy technique to make beautiful pies!

This shortbread tart crust is pretty much foolproof. It's a press-in crust that's a simple mixture of flour, confectioners' sugar, salt, melted butter, and a little bit of vanilla. It's easy to make and doesn't require any rolling or chilling or any special equipment (beyond a tart pan itself).

It's a versatile crust that will work with any standard tart recipe.

The tart crust can be made and baked up to two days ahead. You'll need a 9-inch tart pan with a removable bottom for this recipe.

This is one of the simplest tart crusts out there. It's just a simple mixture of gingersnap cookie crumbs and melted butter pressed into a tart pan.

It works with store-bought gingersnaps or homemade ones (if they're crisp and dry). There's no need to use anything particularly fancy.

This chocolate shortbread tart crust is pretty much foolproof. It's a press-in crust that's a simple mixture of flour, confectioners' sugar, cocoa powder, salt, melted butter, and a little bit of vanilla. It's easy to make and doesn't require any rolling or chilling or any special equipment (beyond a tart pan itself).

It's a versatile crust that will work with any standard tart recipe where you want a chocolate crust.

The cocoa powder you use will make a difference here. Look for one that's labeled Dutch-process cocoa, which means it's been alkalized and tends to have a richer, more straightforward chocolate flavor than natural cocoa powders.

It's worth splurging on the cocoa powder if you can. Droste is a great option that's widely available in supermarkets, and Valrhona is my all-time favorite even though it's definitely a splurge. But use any Dutch-process cocoa powder you like.

The tart crust can be made and baked up to two days ahead. You'll need a 9-inch tart pan with a removable bottom for this recipe.