Friday, May 27, 2011

Sugar Crust

This is a great base for berry pies and any fruit pie with a layer of pastry cream. The crust does not get soggy and it feels like you are eating a cookie!

Sugar Crust/Pate sablee

Makes 2 crusts

8 oz butter (2 1/2 sticks or 300g), at room temperature
6 Tbsp sugar
1/2 cup confectioners sugar
a pinch of salt
2 eggs
3 cups flour

Cream the butter in the bowl of a stand mixer fitted with the paddle. Add the sugar, confectioners sugar and the salt.
Add the eggs, one at a time and mix well. Add the flour and mix on low speed until combined.

Transfer the dough on a sheet of plastic film and form into a ball. Refrigerate.

If you are making only one pie, or tart, you can freeze the remaining dough, either wrapped in plastic film, or in the metal pie dish, ready to use!

Most recipes will ask you to bake the crust alone. You may use pie weights, but I simply freeze it for about 15 minutes before baking, and check it often when in the oven. If bubbles form, pop them with a fork!
Baking time for a berry pie, about 20 minutes. It should turn golden, but not burnt!

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