This French term refers to a short pastry that is sweeter and richer than Pate Brisee (previous recipe) due to the addition of sugar, eggs, and a larger amount of butter. As a result, this dough maintains its shape better during baking and is suitable not only for sweet pies and tarts but for cookies as well.

Makes 2 pounds; enough for one 9-inch double-crust pie

  1. 3 cups sifted all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1/2 pound (2 sticks) cold unsalted butter
  4. 2 large eggs
  • Place the steel blade in the food processor bowl. Add the flour and sugar. Cover and process with on/off pulses until the mixture is combined.
  • Add the butter. Process with on/off pulses until most of the mixture is crumbly.
  • With the processor running, quickly add the eggs through the feed tube. Stop the processor when all eggs have been added, and scrape down the sides of the bowl.
  • Process with two more on/off pulses (all of the mixture may not be moistened). Remove the dough from the bowl. Form the dough into a disc shape, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour before using.

  • Used by:
    Apple-Almond Crumb Pie
    Shad, Dressed
    Skate with Caper Sauce
    Skate, Boiled
    Skate, Crimped
    Whiting, Boiled


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