For the crust I follow Ruhlman's 3:2:1 ratio. So for a 9 inch crust with lots to spare, I mix 6 oz flour with 4 oz butter (1 stick) and 2 oz water. Also a slightly beaten egg yolk is added to the mixture for richness; it's added at the same time as the water. In breaking up the butter into flakes, I finish the butter by using a pastry blender to reduce the size of the flakes and to avoid warming the butter into an oily state. Shaped into a disk and wrapped in plastic wrap, the dough rests approx 30 minutes in the fridge and is rolled out to 1/8 inch thickness. 1/8 inch thickness. 1/8 inch thickness. That way lighter, flakier flakes are produced once the crust has baked. For the dough to be rolled out any thicker, the light flakyness is absent. One sees voids in the final crust but the flakyness isn't the same. Use this dough to line a 9 inch tarte shell. As to the remaining dough, it is wrapped in plastic wrap and rests in the fridge for 15 minutes or so. It's then rolled out to 1/8 inch thickness 1/8 inch thickness 1/8 inch thickness and is used to line 6 inch tarte shell. With the oven and half sheet pan preheated to 375F, both tarte shells are placed onto the pan in the upper third of the oven and allowed to blind bake for 20 minutes. At the end of that time the weights are removed, the crusts brushed with slightly beaten egg white (with a spoon of water). Both shells, placed onto the sheet pan, finishing baking in the upper third for another 25-30 minutes. Total baking time is approx 45 minutes at 375 F. Allowed to cool, they're both filled with filling, either egg or fruit based, and either refrigerated (for fruits but not always) or placed on the bottom shelf of the oven to finish baking the custard/egg filling. In The Baker's Companion by KA on page (EDIT) 590 (2003 edition), it states that they've inadvertently allowed pies to bake up to two whole hours in the oven and a nice, brown crust was achieved. So allowing a tarte crust to bake for only 20 minutes - half an hour seems insufficient imho.