Sweet Pie Dough Recipe
Sweet pastry dough, or pâte sucrée, is a rich, buttery dough with a crisp, cookie-like texture. It's ideal for tarts and decorative crusts because it holds its shape well during baking.
Equipment
- Bowls, measuring cups and spoons
Ingredients
- ½ Cup Granulated Sugar
- 1 Cup Unsalted Butter Softened
- 1 teaspoon Salt
- 2 ¼ Cups All-Purpose Flour
- 2 Large Egg Yolks
Instructions
- Place sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment.½ Cup Granulated Sugar, 1 Cup Unsalted Butter, 1 teaspoon Salt
- Mix on medium speed until butter is light and fluffy scraping sides of bowl as needed. This will take approximately 2 - 3 minutes.
- Add flour to mixing bowl and mix on low speed for 10 seconds.2 ¼ Cups All-Purpose Flour
- Scrape down side of bowl.
- Mix for an additional 10–15 seconds, just until the dough looks crumbly and all the butter is evenly incorporated with no large pieces remaining.
- Scrape down side of bowl.
- Add egg yolks to the mixing bowl and mix on low speed for 10 seconds.2 Large Egg Yolks
- Scrape down side of bowl.
- Mix an additional 10 seconds.
- Remove dough from mixer and place on plastic wrap. Gently knead dough to work in any dry pieces. Wrap dough well with plastic wrap.
- Place in refrigerator for 20 minutes.
- Roll dough on generously floured surface.
Notes
- This dough will last up to a week in the refrigerator if wrapped in plastic wrap. Alternatively, wrap the dough and freeze for up to 2 months.
- The dough will be difficult to roll out if it is too cold. You will know this if the dough cracks while rolling out. If so, simply let the dough rest at room temperature until it has softened sufficiently.
Nutrition
Calories: 2332kcalCarbohydrates: 316gProtein: 35gFat: 104gSaturated Fat: 62gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 4gCholesterol: 611mgSodium: 2361mgPotassium: 368mgFiber: 8gSugar: 101gVitamin A: 3327IUCalcium: 116mgIron: 14mg
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