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Pâte Sucrée

Use any leftovers from this “sweet” dough for easy cookies. Just roll, cut into your favorite shape and bake.

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Recommended Servings
makes two 9-inch single crust pies or one 9-inch double-crust pie
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INGREDIENTS

2 cups unbleached, all-purpose flour 2 tablespoons granulated sugar ½ teaspoon kosher salt 12 tablespoons (¾ cup) unsalted butter, room temperature 2 large egg yolks 1 tablespoon ice water ¼ teaspoon lemon zest (optional) ½ teaspoon pure vanilla extract

Instructions

1. Insert the metal chopping blade into the work bowl of the Cuisinart® Food Processor. Add the flour, sugar and salt and process for 10 seconds to sift. Add the butter and process until combined, about 30 seconds. With the machine running on the dough speed (if available), add the yolks, one at a time, and process until incorporated. Add the water, zest (if using) and vanilla; pulse 3 to 4 times, until combined.


2. Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator until ready to use. Dough should be firm enough to roll.


Note: To make this an almond sucrée, substitute ¹⁄³ cup of the all-purpose flour for toasted almonds. Finely grind the almonds by processing 45 seconds, and then add the remaining dry ingredients. Process 10 seconds to sift and follow instructions as stated above.

RECIPE FACTS

Servings: makes two 9-inch single crust pies or one 9-inch double-crust pie

Nutritional information per serving

Nutritional information per serving (based on 72 servings): Calories 92 (58% from fat) | carb. 8g | pro. 1g | fat 6g | sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g For the almond sucrée: Nutritional information per serving: Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g | sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | fiber 0g

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