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This is not exactly Pâte Sucrée, at least not by the official French definition and method, but it works well for tart shells.


  • 1 cup A-P Flour
  • 1/4 Cup sweet Butter (Unsalted)
  • 1 TB Confectioners sugar
  • 1 Egg yolk
  • 1 1/2 tsp ICE water


  • Slice butter into thin slices and "cut" into flour and confectioners sugar with tips of fingers.
  • Mix cold yolk with ice water and add to flour/butter mixture.
  • Quickly pull into a dough.
  • Either roll out immediately or draw into a ball and flatten to a disk, wrap in plastic wrap and chill until needed.
  • This dough can be pressed into a pie dish or tart pan, it need not be rolled.

Categories: Dough/Crust 
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