Pâte Sucrée Recipe
- 2¼ cups all purpose flour
- 1/3 cup confectioners sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) cold unsalted butter
- 4 to 6 tablespoons ice water
- 2 large egg yolks, slightly beaten
- For the By-Hand Method:
- In a large bowl, mix The Drys together.
- Cut in The Fats with a pastry blender, your fingers, or 2 knives until coarse crumbs form.
- Stir in The Liquids just until a dough forms.
- For the Food Processor Method:
- Process the Drys in the processor bowl for 2 seconds to mix.
- Add the fats and pulse until coarse crumbs form.
- With the motor running, pour The Liquids through the feed tube. Process for 30 seconds more or just until a dough forms.
- Chill 30 min. Shape, then freeze 15 min.
- To Partially Bake: Bake at 400°F for 10 min.
- To Completely Bake: Bake at 400°F for 14 to 15 min.
