Pate Sucree (Sugar Pastry)
This amazing pastry crust is amazing anywhere a basic flaky crust is needed. This works amazing for hand, pies pop tarts, and more. This also works for a quick version of danish pastry with out yeast .. did you know our gluten-free pizza crust make amazing flaky pastry. The key to flaky pastry also not adding water. The best key to flaky pastry is adding eggs or egg substitutes or even ice cold vodka. You need something that will keep it nice and light and flaky.
Pate Sucree (Sugar Pastry)
Ingredients
-
2 1/2 cups or 300 g Better Batter Flour (choose one) plus flour for rolling
- Better Batter original blend
- Better Batter bread flour
- Better Batter cake flour
- 1 lb or 454g Gluten Free Pizza Crust Mix.
- 1/4 c granulated sugar or 2T sugar savory pies
- ½ cup (4oz) extremely cold butter or vegan alternative, cut into one ounce or ½" cubes
- ½ cup 4 oz. extremely cold shortening or lard, cut into 1 ounce or ½" cubes you can absolutely use all butter or vegan butter stick in this recipe
- 100g 2 large eggs or 100g aquafaba or just eggs substances
-
1/4 cup ice cold vodka. Key to the most amazing flaky pastry. (If its dry add a little more vodka until it comes together.)
Instructions
Pulse Ingredients. In the bowl of your food processor, pulse Better Batter flour original or better Batter bread flour or Gluten Free Pizza Crust Mix and sugar until combined. Add 1/2 of the butter or margarine or shortening and pulse again until completely incorporated into the flour mixture (mixture will be like fine crumbs). Add the rest of the butter or vegan butter or shortening and pulse again until the mixture resembles coarse crumbs (about 20 pulses).
Combine Ingredients. In a measuring cup, combine vodka with the 2 eggs or egg substitute 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. For the best results, make sure you chill your pies before baking for good 90 minutes
Professional bakers tip I like to have this into a dry mix ready to go. I have all the dry ingredients in a large Ziploc bag in my freezer labeled pie crust/ pasty mix. When I'm ready to go, I throw it into my bowl on my food processor and go.
