Today, you will learn how to make another enriched sweetened shortcrust pastry recipe. This sweet pie dough recipe is easy to make by hand. This is the last of the four main types of shortcrust pastry we will go over, also known as a pâte sucrée. Pâte sucrée translates simply into “sweet dough.” This sweet pastry is a very rich buttery crust that is also lightly sweet to the taste. It is made using the creaming method. This pastry is nearly as sweet as a cookie, and falls somewhere between a savory pie crust and a rich sugar cookie. In fact, both the sweet shortcrust pastries are in many sandwich type cookie recipes and gingerbreads. This crust is so delicate from all the sugar that it practically melts in your mouth but is also sturdy and snappy under those cream pies and custard tarts. Pâte sucrée is more dry and snaps in comparison to pâté sablée that is more sandy and crumbles.
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Recipe Tips:
✔ This recipe is for a single crust conventional pie pan. For deep dish pie pans (greater than 1 1/4” high) or if you want to make a pie with a top crust, you will need to double the recipe.
✔ Try not to overwork the dough for best results.
✔ If you want to use a mixer, always work on a low speed and only combine ingredients until they come together. Do not over mix.
✔ Margarine can be used instead of butter. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ If using lard or vegetable shortening, add up to 2 more tablespoons (30mL) of water, one teaspoon (5mL) at time until you get a workable dough.
✔ If you want a challenge, try using milk in place of the 3 tablespoons of water or 45mL. See how the texture changes.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!
30 сен 2024
