Tart Crust Pie Crust Vegan

Tart Crust

Sharon’s Tart Crust
2 cups flour
1 tsp salt
3/4 cup Crisco
Mix 2 cups all purpose flour and 1 teaspoon salt. Chop in 3/4 of a cup Crisco shortening with two knives until about size of peas. 
Add in 6 Tablespoons ice cold water (less handling is better). Roll out onto a lightly floured surface and cut circles the size needed to fit the tart tins. 
https://haldimandpress.com/annes_column/anne-mcalpine-october-13-2022/

https://www.hotrodsrecipes.com/sharons-tiny-teatime-tarts/

TART INGREDIENTS
1 Cup Unsalted Butter
½ Cup White Sugar
⅛ teaspoon Salt
2 Cups All Purpose Flour
2 teaspoon Cornstarch
Preheat Oven to 300°F.
Cream the first three dough ingredients. Add the flour and cornstarch to the creamed mixture to form soft dough.
Using your hands, knead the dough a few times. Then take small amounts and put the dough into a greased mini muffin tins pressing down to make sure the dough is up the sides of the tin.
Bake for 10 minutes. Set aside and let cool.

Technically, creaming means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow. It's often the first step in a cookie or cake recipe and forms the base to which other ingredients are added.