Pastry Dough (Pate Sucree)
Yield: single pie crust
  • 8 tbl unsalted butter, cubed and very cold
  • ¼ cup granulated sugar
  • 1½ cups all purpose flour
  • ⅛ tsp kosher salt
  • 1 egg yolk
  • 2 tbl heavy cream
  1. In a food processor with the blade attachment, pulse the butter and sugar a few times (about 3 times).
  2. Add the flour and salt and pulse again until the butter is mostly pea-sized or slightly bigger (about 5 pulses).
  3. Add the egg yolk and heavy cream, pulse a few times then let the mixer go until the dough comes together into a ball.
  4. Dump the dough out onto a clean counter and gently knead the dough a few times before forming into a flat disc. Wrap in plastic and refrigerate for at least 30 minutes and up to 5 days (freeze for up to 6 months, thawing in the fridge 24hrs). Let dough sit on the counter 10-15 minutes before rolling.
Recipe by Eat Some Wear Some at