Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter
  • 1½ cups unbleached all-purpose flour (plus more for rolling out the dough)
  • 3 tablespoons sugar
  • pinch fine salt
  • 1/4 cup ice cold water
  • 1 egg yolk
  • 1 teaspoon white vinegar

Instruction

  • Dice the butter into small cubes and freeze for 20 minutes.
  • Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.
  • In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.
  • Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.
  • Dust a clean surface and your rolling pin with flour.
  • Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.