Pate Sucree (Sugar Pastry)
This amazing pastry crust is amazing anywhere a basic flaky crust is needed. This works amazing for hand, pies pop tarts, and more. Can be made sweet or savory, depending on the amount of sugar used! Pro tip! The secret to this recipe is also making sure all of your ingredients are very cold. I also highly recommend putting your food processor bowl & blade in the freezer before making ahead of time, too. This really makes a difference!
Pate Sucree (Sugar Pastry)
Ingredients
- 2 1/2 cups (285g) chilled Better Batter Original Flour or Bread Flour + extra flour for rolling
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1/4 c (2 Tbs) granulated sugar
- for savory pies, use 1 less Tbsp
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2 sticks (1cup, 8 oz) extremely cold butter, margarine, or vegan alternative*, cut into one ounce or ½" cubes
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*Chef Patrick recommends using *vegan stick butter such as Earth Balance or Violife Plant Butter Unsalted.
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*Chef Patrick recommends using *vegan stick butter such as Earth Balance or Violife Plant Butter Unsalted.
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2 large eggs (100g)
- for vegan recipes replace the eggs with 100g of egg substitute or aquafaba
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1/4 cup (54g) ice cold vodka. The vodka is the key to the most amazing flaky pastry. (If its dry add a little more vodka until it comes together). Make sure the vodka you are using is GF certified!
- You can use water instead of vodka, if needed.
Instructions
Preheat oven to 37F (or 350F is using convection oven** setting).
Pulse Ingredients. In the bowl of your food processor, pulse Better Batter Original Flour (or Bread Flour) and sugar until combined. Add 1/2 of the butter, margarine, or vegan butter and pulse again until completely incorporated into the flour mixture (mixture will be like fine crumbs). Add the rest of the butter, margarine, or vegan butter and pulse again until the mixture resembles coarse crumbs (about 20 pulses).
Combine Ingredients. In a measuring cup, combine vodka/water with the 2 eggs or egg substitute and beat until well combined. With the food processor running, slowly pour water or vodka mixture into the flour mixture until dough comes together – about 30 seconds to 1 minute. Stop the food processor – dough will be slightly sticky/crumbly.
Remove from food processor. Press dough together until it holds in a ball. Separate into two balls and lightly coat with flour.
Roll out on a floured surface and bake as per the recipe directions. Use immediately for best texture.
Chill. For crust that will flake evenly, chill your pie crust in the freezer for at least 90 minutes (up to 24 hours) before baking.
Professional bakers tip from Chef Patrick: I like to have this into a dry mix ready to go in a large Ziploc bag in my freezer labeled pie crust/ pasty mix. When I'm ready to go, I throw it into my bowl on my food processor and go! **If possible, we highly recommend using the convection setting set to 350F on your oven to accomplish getting a flaky pie crust.
