AKA: French Sweet Crust… AKA: Pie Dough
This blog came to be because of my love for all things sweet, particularly tarts. I use this pâté sucrée recipe for 99% of the tarts/pies/tartlets that I bake. It also works as a shortbread cookie, and if you’re feeling real fancy… pizza crust. Look, all I’m saying is the sky is pretty much the limit with this easy as pie (yeah, I’m punny) recipe. Let’s dive in.
- 2 ½ cups of flour
- 2 tbsp of sugar
- 1 tsp of salt
- 8 oz of cold, unsalted butter
- ¼ cup of ice water
- Combine one cup of flour, salt, and sugar into the bowl of a stand mixer.
- Cube butter and cut in one handful at a time using a pastry blender. Turn mixer to medium-low once all butter has been added. Make sure butter has been thoroughly blended. This will take a good 1-2 minutes. Scrape down sides and along the bottom of the bowl. Patience is key with this step. Nobody wants to eat a mouthful of butter (unless you plan to deep fry it and sell it at the State Fair).
- Once dough is a crumbly consistency, add your remaining flour and mix on medium-low to combine.
- Add water and continue to mix on medium-low. Dough will begin to gather around the paddle. The dough should feel smooth, not sticky.
- Roll dough and pat into 8 inch disc. Plastic wrap and refrigerate for at least an hour, but preferably overnight.
Browse the recipes tab for ways to use this dough, or get creative! Share your favorite pie fillings below!
Thanks for letting me be a tart of your world.