Pate Sucree

* Exported from MasterCook II *

PATE SUCREE

Recipe By : COOKING LIVE SHOW #CL8775
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
3 tablespoons sugar
Pinch salt
8 tablespoons cold unsalted butter, cut into bits
1 large egg, beaten lightly
1 to 2 tablesp ice water


In a large bowl with your fingertips or with two knives blend the
flour,
sugar, salt, and the butter until the mixture resembles meal. Add the
egg
and 1 tablespoon of the water, toss the mixture until the liquid is
incorporated, adding 1 more tablespoon of water if the mixture is
dry, and
form the dough into a ball. Knead the dough lightly with the heel of
your
hand against a smooth

surface for a few seconds to distribute the fat evenly and re-form it
into
a ball. Dust the dough with flour and chill it, wrapped in waxed
paper, for
1 hour.

PATE SUCREE: PROCESSOR METHOD: In a food processor fitted with the
plastic
or steel blade combine the flour, sugar, salt, and butter and process
the
mixture until it resembles coarse meal. In a bowl combine the egg
with 1
tablespoon of the water and sprinkle it over the flour mixture.
Process the
mixture until it comes together in large pieces about the size of
pebbles
and transfer the dough to a work surface. If the mixture is dry,
sprinkle
it with 1 more tablespoon water. With the heel of your hand knead the
dough
against a smooth surface for a few seconds to distribute the fat
evenly and
form it into a ball. Dust the dough with flour and chill it, wrapped
in
waxed paper, for at least 1 hour or for up to 2 days.

Yield: about 15 ounces dough or enough dough for one 10-inch shel

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