Best Pate Sucree For Walnut Pie Recipes

Pate Sucree image

Provided by Martha Stewart

Yield Makes enough for one 13 3/4-by-4 1/4-inch tart shell or two 11-inch round tart shells

Number Of Ingredients 6

2 1/2 cups all-purpose flour
Pinch of salt
3 tablespoons sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
1/4 cup water

Steps:

Pulse flour, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds. Add yolks; pulse.
With machine running, add ice water through the feed tube in a slow, steady stream just until dough comes together (not longer than 30 seconds). Shape into a disk; wrap dough in plastic. Refrigerate at least 1 hour, or up to 2 days.

Easy Pate Sucree image

Provided by Martha Stewart

Yield Makes enough for 12 mini pies or 6 tartlets

Number Of Ingredients 6

1 1/4 cups all-purpose flour
4 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water, plus more if needed

Steps:

Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)