Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show.
The Martha Stewart Show
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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.