Easy Pate Sucree Recipes

Steps:

• Combine the flour, salt and sugar in the bowl of a food processor and process a few seconds to mix. Quarter the stick butter lengthwise and cut into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
• Place the lightly beaten egg in a 1/4 cup measure and fill to the top with ice water. Put half the liquid in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining liquid evenly over the top. Using a large rubber spatula, fold the mixture until it's evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
• Turn the mixture out on the table and quickly frisage: (Using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed.) Form the mass into whatever shape you will be rolling out (i.e., disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.

Steps:

• Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe.

Steps:

• Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Steps:

• In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
• With the machine running, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
• Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.

Steps:

• In a food processor, pulse to combine the flour, sugar and salt. Add the butter, and process until the mixture resembles coarse meal. With the machine running, pour in the water. Process until the mixture just begins to come together and form large clumps.
• Remove the dough from the food processor, and place on a board. Shape dough into a disk about 4 inches in diameter (5 inches for a 10-inch crust). Wrap in plastic and refrigerate for 1 hour.
• Place a rack in the middle of the oven, and heat to 425 degrees.
• Remove the dough from the refrigerator, and unwrap. Roll it out to fit a 9-inch tart pan (or a 10-inch pan). Place the dough in the pan. Trim the excess dough, leaving 1/2inch to fold under so the rim is thicker than the rest of the crust. If using a pie plate or a tart pan with high edges, trim just below the edge and fold the edges under in the same manner. For the grapefruit tart, trim the edge to within 1/2 inch of the rim.
• Prick the bottom of the crust with the tines of a fork. Cover the dough with a double thickness of aluminum foil. Fill the foil with rice, beans or pie weights.
• To bake the crust partially, bake for 15 to 20 minutes, or until the dough is set. Remove from the oven. Remove weights and aluminum foil. To bake fully, bake for an additional 3 to 5 minutes, or until lightly golden. Remove from oven, and cool.