Sweet Dough (Pâte Sablée / Pâte Sucrée in French) is a basic dough that you can use in any sweet pie dessert.
This sweet dough is similar to the Pie Crust (Pâte Brisée) that I gave you previously but you add one egg yolk, and sugar.
I sometimes I like to substitute ¼ cup of unbleached all purpose flour by almond flour or hazelnut flour depending on the pie I make. It is delicious too!
Sweet Dough (Pâte Sablée)
- 1 cup unbleached all purpose flour (*)
- 2 tablespoon sugar
- ¼ teaspoon kosher salt
- 6 tablespoon unsalted butter cubed
- 1 egg yolk
- 1 tablespoon ice water
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon zest (optional)
- In a food processor, add the flour, sugar, and salt. Pulse it to sift.
- Add the butter and pulse a few times until combined.
- Add the yolk, and processed until incorporated.
- Add the water, vanilla, and zest and pulse 3-4 times until combined.
- Put the dough in a plastic wrap. Press the dough into a flat disc and refrigerate until ready to use. The dough should be firm enough to roll.
- When it is ready to use, I like to keep the plastic wrap under the dough so I don't need to add too much flour. It is also easier when the dough is rolled to put the dough around the rolling pin and transfer it delicately into the pan tart.
- Carefully remove the plastic wrap, arrange the dough, and cut any excess. With the extra dough you can patch areas where the dough is missing.
- Press gently all around the edge. Use a fork and poke evenly all over. Chill until ready to use.