Pâte sucrée (sweet shortcrust pastry) Basic recipe

With food processor, this sweet shortcrust pastry is very easy to make. You can make and bake an empty crust for using it in many recipe.

Pâte sucrée (sweet shortcrust pastry) Basic recipe

250g ......................... Cake flour

150g ......................... Unsalted butter, cold cut into pieces

100g ......................... Icing sugar 

2 ............................... Egg yolks

15g ........................... Milk

.................................. Pinch of salt 

 Put flour, butter and pinch of salt into a bowl of food processor.

 Process until fine, add icing sugar.

 Process until combine, then add egg yolks.

 Process until moisten, then add the milk.

 Process until dough formed.

 Remove from the bowl and gently knead until smooth.

Cover with plastic wrap, refrigerate at least 1 hour before using.

Basic Baking tip for empty crust.

Line the tart or pie pan with pastry, then pierce with fork.

Line the dough with parchment paper.

Fill the lined pastry shell with baking beans.

For Large pie crust: Bake in 180C preheat oven for 15 minutes. Carefully remove the paper and beans and continue baking until golden, 15-20 minutes.

For Individual pie crust: Bake in 180C preheat oven for 10 minutes. Carefully remove the paper and beans and continue baking until golden, 10-15 minutes.