Are you ready to elevate your baking game with a classic French pastry technique? Introducing Pâte Sucrée, the sweet shortcrust dough that will become your secret weapon in the kitchen! This versatile dough is the perfect foundation for tarts and pies, boasting a buttery, melt-in-your-mouth texture that will leave your guests begging for more. In just 30 minutes, you can whip up this delightful crust that promises to transform any dessert into a showstopper. So, roll up your sleeves and get ready to impress with this simple yet elegant recipe!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: French
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 egg yolk
- 2-3 tablespoons cold water
Instructions
- Place the chilled, diced butter, all-purpose flour, and powdered sugar in a large mixing bowl. Using your fingertips, quickly work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Create a small well in the center of the mixture and add the egg yolk and 2 tablespoons of cold water. Gently mix the ingredients using a fork or your hands, bringing the dough together without overworking it.
- If the dough seems too dry, add the additional tablespoon of cold water, mixing until the dough just comes together and forms a cohesive ball.
- Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- On a lightly floured surface, roll out the dough to approximately 1/8 inch thickness, carefully transferring it to your desired pie or tart pan.
- Gently press the dough into the pan's edges, trimming any excess and creating a neat border. Prick the bottom with a fork to prevent bubbling during baking.
- For best results, chill the prepared crust for an additional 15 minutes before blind baking or filling as per your specific recipe.
Tips
- Keep It Cold: Make sure your butter is chilled and diced before starting. This helps create a flaky texture in the crust. If your kitchen is warm, consider chilling your mixing bowl and utensils as well.
- Don’t Overwork the Dough: When mixing the ingredients, be gentle. Overworking the dough can lead to a tough crust. Mix just until the dough comes together.
- Chill, Chill, Chill: Allowing the dough to chill not only helps the flavors meld but also prevents shrinkage during baking. Don’t skip this step!
- Roll with Care: When rolling out the dough, use light pressure and keep the surface lightly floured to prevent sticking. If the dough cracks, simply patch it up with your fingers.
- Prick the Bottom: Don’t forget to prick the bottom of the crust with a fork before baking. This prevents air bubbles from forming and ensures an even bake.
- Blind Baking: If your recipe calls for a blind-baked crust, consider using pie weights or dried beans to keep the crust from puffing up. This step is crucial for custard-based fillings!
- Experiment with Flavors: Feel free to add a pinch of salt or a splash of vanilla extract to the dough for an extra layer of flavor.With these tips, your Pâte Sucrée will be the star of any dessert table!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 52g
Protein: 7g
Fat: 43g
Saturated Fat: 26g
Cholesterol: 185mg
