French pate sucree dough
1 crust
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached all purpose flour |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| ½ | cup | (1 stick) chilled unsalted butter, cut into pieces |
| 2 | Large egg yolks, beaten to blend | |
Directions
Combine first 3 ingredients in bowl; stir to blend. Add butter and cut in, using pastry blender or fingertips, until mixture resembles coarse meal. Add yolks; stir with fork until moist clumps form.
Gather dough into ball; flatten into disk. Wrap dough in plastic; chill until firm, about 30 minutes. (Can be made 3 days ahead. Keep chilled. Let soften slightly at room temperature before using.)