Pate Sucree for Pies and Galettes
Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum Galette.
- Yield: Makes two 8- to 10-inch tarts or single-crust pies
- 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
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.
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.
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.