Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.
Keyword baking, pie dough, sweet pie crust
Prep Time 25mins
Additional Time 30mins
Total Time 55mins
Servings 1bottom crust
Author Laurie McNamara
1½cupsunbleached all-purpose flourplus more for rolling out the dough
1/4cupice cold water
Dice the butter into small cubes and freeze for 20 minutes.
Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.
In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.
Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.
Dust a clean surface and your rolling pin with flour.
Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.