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Pate Sucree for Pies and Galettes

  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 4 tablespoons ice water
  • 2 egg yolks, lightly beaten
  • Step 1

    In the bowl of a food processor, add flour, sugar, and salt. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.

  • Step 2

    With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.

  • Step 3

    Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic and chill for at least an hour.