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Pâte Sucrée/Sweet Pastry Dough

This is a traditional sweet French Pastry dough recipe for making pies, tart shells and cookies.

Pâte Sucrée/Sweet Dough

Definition: [paht soo-KRAY] A French term for a rich, sweetened short pastry used for desserts such as pies, tarts and filled cookies.

1/2 cup (1 stick/4 oz/113g) cold unsalted butter
1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg yolk
1 1/2 tablespoons ice water

Cut butter into 1/2-inch cubes. In a bowl with your fingertips or a pastry blender blend together flour, sugar, salt, and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently form mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

Makes enough dough for a single-crust 9-inch pie or a 9 to 11-inch tart.

Source: DianasDesserts.com
Date: May 18, 2002-Revised Sept. 16, 2004