Pate Sucree (French Butter Pie Pastry)
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
2 10inch pie shells
ingredients
- 2 1⁄2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup very cold butter, preferably unsalted cut in small pieces (I put the butter in the freezer for 10 minutes)
- 2 large egg yolks
- 4 tablespoons very cold ice water (I let ice sit in a cup for 10 minutes)
directions
- In a food processor, place the flour and the sugar; pulse just to combine.
- Add in COLD butter pieces; pulse until mixture resembles coarse meal (this should take no more than only 10-20 seconds) do not overprocess.
- In a glass or cup lightly beat egg yolks, just to combine; add in the icewater to the yolks; mix to combine.
- While the machine is running; add in the yolk/water mixture; process JUST until dough holds together.
- Remove the dough from machine, separate in two balls then wrap in plastic wrap (keep the dough cold, try not to handle too much).
- Refrigerate 1 or more hours before using Note: the dough can be frozen if desired, make sure that it is wrapped in plastic wrap, and then again in foil.
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