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(Experiment 2) Pate sucrée

The pate sucrée (shortcrust) is very similar to the pate sablée but perhaps a bit flakier. In my opinion, it’s better for handling more liquids filling without leaking all over. It’s personally my favourite dough as it’s just perfectly flaky and sweet.

Kind of like the pate sablée, it’s very easy to correct any mistakes if you tear it.

You need

  • 1 egg
  • dash of vanilla extract
  • dash of salt
  • 150g butter
  • 280g flour ( optionally you can replace 30g with almond flour)
  • 100g icing sugar

You can do this all by hand but I prefer to do 90% of it in the stand mixer.

  1. First, combine the flour and salt together and reserve. In the stand mixer bowl using the paddle attachment, break the butter and add the icing sugar until you have a smooth texture. Add some vanilla extract and the egg and mix it in until all combined.
  2. Put about 1/3 of the flour in and mix it in. Add another third until combined. At this point I recommend you dump the remaining flour on a countertop and put the mixture on it and complete this process manually. The reason is simple, due to your environment ( humidity lower or higher) you may require more OR less flour. That is why I like to get a feel for the dough. I don’t want it sticky nor too dry.
  3. When you have a nice consistency, shape it up into a ball or a disc. Cover in plastic wrap and put in the fridge for at least 30 minutes.
  4. Then you can roll it using a rolling pin on a floured surface and press it down to about 1/8″.Roll down your dough and place it in your pie tin. The dough should extend well beyond the tin, gently press it down but make sure it mold the bottom properly. Just roll a rolling pin to cut excess dough. If you press it thin you can almost make 2 pies with this recipe.

Note that you should blind bake this dough for better results.

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