Pate Sucree French Butter Pie Pastry Recipes

PâTé SUCRéE: FRENCH SWEET PASTRY CRUST

Steps:

• Gather the ingredients.
• In a bowl, blend together the flour, sugar, and salt.
• Cut in the cold butter with a pastry cutter or fork until the mixture resembles a coarse meal with bits of butter no larger than peas. (Alternatively, you can process the mixture on pulse mode in a food processor .)
• Add the egg yolks and continue blending with the pastry cutter (or pulse in the processor) until the eggs are evenly incorporated and the mixture resembles a fine meal.
• Stir in the ice water with a fork, 1 tablespoon at a time, until the mixture is just moistened enough to gather and mold into a smooth ball. (Or, with the food processor running, add the water 1 tablespoon at a time just until the mixture forms a dough.)
• Divide the dough in half and flatten each portion into a smooth disc. Wrap with plastic and chill in the fridge for at least 2 hours, or overnight if you prefer.
• Remove the chilled dough from the fridge and allow to rest at room temperature for 15 to 30 minutes.
• Remove the plastic wrap and, on a lightly floured surface, roll out the dough to fit in the tart pan . Lift and turn the dough as you work, keeping the work surface dusted with flour to prevent sticking.
• Lay the dough in the tart pan and press it firmly against the sides and bottom without stretching it.
• Trim off any excess dough.
• Cover and chill the dough in the pan for at least 30 minutes before filling and baking.
• To pre-bake the empty tart shell, prick the dough all over with a fork. Cover lightly with foil and bake at 375 F / 190 C for 15 minutes.
• Remove the foil, and continue baking until barely colored for a partially baked shell or golden brown for a fully baked shell.
• Use in your favorite tart recipe and enjoy!

PATE SUCREE (FRENCH BUTTER PIE PASTRY)

Steps:

• 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.