So, you opted for home-made pie dough instead of supermarket ready-made. That’s great. Here goes the recipe of Pâte Sucrée , sweet pie crust.
Simple Sweet Pie Crust Dough Recipe – Pâte sucrée
For about 1 pound (500 g) pie crust
Ingredients
- 1 stick unsalted butter, cold and cut in small cubes (1/2 cup; 113g)
- 3/4 cup + 2 tablespoons confectioner’s sugar (110g)
- 1/4 cup almond powder (40g)
- 1 2/3 cup all-purpose flour (210g)
- 1 large egg
Directions
Put butter, confectioner’s sugar, almond powder, flour in the food processor. Pulse until it is the consistency of wet sand.
Add the egg and blend again until the pastry gathers itself into a ball. If it looks dry, add in a tablespoon of cold water.
Gather up and wrap it securely. Refrigerate at least 30 minutes before using.
Notes
In French baking basically there are three tart doughs:
– Pâte Brisée for pies and tarts with very sweet fillings such as apple pie (tarte aux pommes) and lemon tart with meringue (tart au citron meringué).
– Pâte Sucrée for pies and tarts with less sweet fillings such as strawberry tart, French pear tart, and walnut or pecan tarts.
– Pâte Sablée
The dough can be stored up to 6 days in the refrigerator, or be freezed for three weeks.
