Pate Sucree (Sugar Pastry)

This very short, very flaky pastry is great for making pie crust, hand pies, and other pastries. Made easily in a food processor, it rolls out and shapes easily. Sweeter than normal pastry, this […]

Sugared pastry for use in pie crusts by
pate sucree

This very short, very flaky pastry is great for making pie crust, hand pies, and other pastries. Made easily in a food processor, it rolls out and shapes easily. Sweeter than normal pastry, this is best used for desserts and other sweet items. This recipe makes enough for one 2 crust pie.

2 1/2 c (10 oz or 283 g) Better Batter Gluten Free Flour, plus flour for rolling

1/4 c granulated sugar

2 sticks (1 c, 8oz total) extremely cold butter or margarine, cut into one ounce slices

2 eggs

1/4 c cold water

 

In the bowl of your food processor, pulse Better Batter flour and sugar until combined. Add 1/2 of the butter or margarine and pulse again until completely incorporated into the flour mixture (mixture will be like fine crumbs). Add the rest of the butter and pulse again until the mixture resembles coarse crumbs (about 20 pulses).

In a measuring cup, combine water with the 2 eggs and beat until well combined. With the food processor running, slowly pour water mixture into the flour mixture until dough comes together – about 30 seconds to 1 minute. Stop the food processor – dough will be slightly sticky/crumbly.

Remove from food processor. Press dough together until it holds in a ball. Separate into two balls and lightly coat with flour. Roll out on a floured surface and bake as per the recipe directions. Use immediately for best texture.

 

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