Sweet Crumbly Pastry Dough (Pâte Sablée)

Sweet crumbly pastry dough (pâte sablée) for a variety of pie recipes

This recipe yields pastry dough for a 30 cm pie crust.

Ingredients

• Pastry flour, 250 g (1 3/4 cups)
• Salt, 1/8 tsp
• Powdered sugar, 70 g (1/2 cup)
• Egg yolk (cold), 2 medium
• Unsalted butter (cold, cut into small pieces), 125 g (8 3/4 Tbsp)
• Water (cold), 10 ml (2 tsp)

Method

1. In a bowl, beat the egg yolks with the sugar until thick and creamy
2. Add the water to the egg mixture and beat well
3. On a work surface, sift together flour and salt
4. Place the butter on top of the flour
5. With both hands, scoop the flour and butter, locking your fingers together, and close your palms to press the butter into the flour, then lightly rub your hands and let the crumbs slip through your fingers
6. Repeat the previous step several times until obtaining a sand-like mixture (pâte sablée is French for 'sandy' dough)
7. Make a well in the center of the flour and butter mixture and add the egg mixture
8. With a dough scraper or spatula, quickly incorporate the egg mixture into the flour and butter mixture
9. Gently press the dough mixture between your hands to check the consistency (if the dough mixture does not stick together, add a little more cold water)
10. With the palm of your hand, lightly work the dough mixture until fully blended
11. Shape the dough into a ball (the dough should be soft and supple to the touch)
12. Wrap the dough in cling film and refrigerate for about 60 minutes until firm