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41
DOUGHS/BREADS
PÂTE SUCRÉE
Use any leftovers from this “sweet” dough for easy cookies. Just roll, cut
into your favorite shape and bake.
2 CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
2 TABLESPOONS
GRANULATED SUGAR
½ TEASPOON KOSHER SALT
12 TABLESPOONS UNSALTED
BUTTER, ROOM TEMPERATURE
AND CUBED
2 LARGE EGG YOLKS
1 TABLESPOON ICE WATER
¼ TEASPOON LEMON ZEST
(OPTIONAL)
½
TEASPOON PURE
VANILLA EXTRACT
Makes two 9-inch single crust pies or one
9-inch
double-crust pie
1. Insert the chopping blade into the work bowl of the
food processor. Add the our, sugar and salt and
process for 10 seconds to sift. Add the butter and
process until combined, about 30 seconds. With the
machine running add the yolks, one at a time, and
process until incorporated. Add the water, zest (if using)
and vanilla; pulse 3 to 4 times, until combined.
2. Divide dough evenly and form it into 2 at discs. Wrap
in plastic; chill in refrigerator until ready to use. Dough
should be rm enough to roll.
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat)
|
carb. 15g
|
pro. 2g
|
fat 15g
sat. fat 9g
|
chol. 40mg
|
sod. 190mg
|
calc. 0mg
|
ber 0g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
sat. fat 4g
|
chol. 40mg
|
sod. 48mg
|
calc. 2mg
|
ber 0g