Basics: pâte sucrée
KitchenAid Chef
Basics: pâte sucrée
A sweet shortcrust pastry: used as a base for cream filled tarts, pies or as a cookie dough.
Total10min
Prep10min
Tools
Ingredients
Serving
250 g
all-purpose flour
150 g
icing sugar
1 tsp
salt
125 g
cold butter
1
egg
Step by step
Place the flour, icing sugar, salt and butter in the bowl of a Stand Mixer fitted with the Pastry Beater.
Mix on speed 1 until a crumbly mixture forms.
Add the egg and mix briefly until the dough comes together.
Wrap the dough in cling film and refrigerate for 2 hours before rolling out on a floured surface.
Drape the dough into a baking tin and chill for another 15 minutes before baking according to recipes directions. Use for cream-filled tarts and pies.