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11 Ratings
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Martha Stewart Member
Rating: 2.0 stars
09/07/2020
So hard to work with. Not sure if it's because I typically don't add the egg yolks?
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Pate Sucree for Pies and Galettes
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Ingredients
Ingredient Checklist
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
Gallery
Pate Sucree for Pies and Galettes
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Gallery
Pate Sucree for Pies and Galettes
Pate Sucree for Pies and Galettes
Pate Sucree for Pies and Galettes
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Recipe Summary
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Yield: Makes two 8- to 10-inch tarts or single-crust pies
Makes two 8- to 10-inch tarts or single-crust pies
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
5
2 star values:
4
1 star values:
0
Martha Stewart Member
Rating: 2.0 stars
09/07/2020
So hard to work with. Not sure if it's because I typically don't add the egg yolks?
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
5
2 star values:
4
1 star values:
0
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
5
2 star values:
4
1 star values:
0
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
5
2 star values:
4
1 star values:
0
11 Ratings
5 star values:
0
4 star values:
2
3 star values:
5
2 star values:
4
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 2
- 3 star values:
- 5
- 2 star values:
- 4
- 1 star values:
- 0
Martha Stewart Member
Rating: 2.0 stars
09/07/2020
So hard to work with. Not sure if it's because I typically don't add the egg yolks?
Martha Stewart Member
Rating: 2.0 stars
09/07/2020
So hard to work with. Not sure if it's because I typically don't add the egg yolks?
Rating: 2.0 stars
All Reviews for Pate Sucree for Pies and Galettes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Pate Sucree for Pies and Galettes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
