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
Ingredients
3 cups sifted all-purpose flour
1/4 cup granulated sugar
1/2 pound (2 sticks) cold unsalted butter
2 large eggs
Directions
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.
Pate Brisee II
