Advertisement
Classic Sweet Pastry
Preparation info
- Makes three
8 inch
- Difficulty
Easy
Appears in
By Flo Braker
Published 1984
I’ve tried many recipes for sweetened pastry over the years, but this one still tastes and handles the best. It is also known as pâte sucrée. The addition of egg and sugar makes the pastry shell richer and sweeter yet less flaky than an ordinary piecrust.
Ingredients
Method
Hand Method
Ingredient Preparations
Remove the butter from the refrigerator about 30 to 45 minutes before preparing the pastry, and test it for correct consistency by sticking a finger in it to feel if it is pliable and close to room temperature (about 65 to 70 degrees).
Pour the dry ingredients onto a smooth work surface. If it’s a very w