I used the recipes below for all my previous posts. Some of the recipes came from cookbooks and some recipes were originals. For my crusts, I found some great recipes from the cook book Dessert University, by retired White House executive pastry chef Roland Mesnier.
For the pâte sucrée:
1/2 cup sugar
1 cup (2 sticks) butter, softened
1/2 tablespoon pure vanilla extract
1 teaspoon lemon zest
1 large egg
2 1/4 cup all-porpuse flour
- Put sugar and butter into the bowl of an electric mixer. With the paddle attachment, cream together the sugar and butter. Mix in vanilla, lemon zest, and salt. Then stir in the egg and then add flour.
- Take the dough and wrap it in plastic wrap. Refrigerate the dough for 1 hour to 2 days. Can be frozen for up to two months and when defrosting, put it in the fridge overnight.
For the pâte brisée:
1 teaspoon salt
1/2 caup water
3 1/4 cups all-purpose flour
1 cup (2 sticks butter), chilled and cut into small pieces
1 large egg
3 large egg yolks
- Add the salt and 1 teaspoon of water into an electric mixer with the paddle attachment. Stir until the salt is dissolved. Add flour and butter. Mix on low speed until the mixture feels sandy and then add the egg and egg yolks one by one. Add the remaining water. Mix for about 2 minutes and don’t over do it.
- Take the dough and split it into two pieces. Press both pieces into 6-inch disks and wrap with plastic wrap. Refrigerate for 1 hour to 3 days. Can be frozen for up to 2 months: defrost overnight in fridge.
For more info on these crusts, click the link that is provided. http://www.sunsetmediawave.org/2016/07/potpie-types-of-crusts/