Sweet Butter Pastry is kind of a cross between shortbread and unsweetened pastry. The addition of sugar renders the crust perfect for less-sweet fillings, such as curds and pastry creams. 

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Sweet Butter Pastry

  • Author: Helen Kain
  • Yield: Makes two 11" pie shells 1x

Description

Sweet Butter Pastry is kind of a cross between shortbread and unsweetened pastry. The addition of sugar renders the crust perfect for less-sweet fillings, such as curds and pastry creams. 


Ingredients

Scale
  • 350 g or 2 ½ c all-purpose flour
  • 100 g or ½ c granulated sugar
  • ½ tsp vanilla extract
  • ½ tsp fine-grained sea salt
  • 225 g or 8 oz unsalted butter, cut into ½ ″ cubes, kept cold
  • 2 large eggs, lightly beaten with 43 g or 3 tbsp ice water

Instructions

  1. In the bowl of a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until lumps of butter are pea-sized. With the machine running, quickly add the egg-water mixture through the chute. Let run for a few seconds until the machine makes a heavy rumbling noise. Turn off immediately; do not overmix.
  2. Turn out the dough onto a lightly floured surface, and gently form it into a ball. Divide the ball in half and flatten each half into a 1” thick disc. Wrap each disc tightly in plastic wrap. Refrigerate at least an hour.
  3. Divide the dough into two, shape into flat disks, and wrap each half in plastic wrap. Refrigerate at least an hour.
  4. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Notes

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