Pate Sucree Pie Crust

This relatively simple crust is perfect for a sweet pie or tart.  It is a little more like a shortbread crust than a really flakey one.  This makes enough for two large pies.

I found the recipe on christie’

What you need:

1 & 3/4 cups flour

just less than 1/2 cup butter, cubed and slightly softened

1 cup icing sugar

pinch of salt

2 medium eggs at room temperature

What you do:

1.  Place the flour on the counter and make a well in the centre.  Place the butter, sugar and salt in the centre and mix it together with your fingers so that the butter is in fine pieces.

2.  Make a well again and add the eggs, mixing with your hands until the dough holds together.  Knead a few times, then roll into a ball.

3.  The dough needs to rest before you use it, so wrap it in plastic wrap and refrigerate for an hour or two before using it.  You can also freeze it to use at a later date, or use half and freeze the rest.

4.  When the time comes to use the dough, roll it out to about 3mm thickness, then fill to your heart’s content.

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