LC Il Fait Froid Note
There’s a very simple reason pie crust recipes call for cold butter. The short answer is it makes the dough flakier. The long answer is it helps the butter in the dough remain solid rather than turn into a puddle until it’s met by the blast of a hot oven. Then the butter shrugs off its moisture in such a way as to create layers and layers of sweet, flaky pastry porn. You might say it melts in your oven, not in your hand. In the summer, we take it one step further and tend to chill the flour as well, just as an added precaution to said butter temperature patrol.
Pâte Sucrée
Ingredients
Directions
Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and pulse just until the mixture resembles coarse meal. Add the yolks and drizzle 2 tablespoons of the cream evenly over the mixture. Pulse just until the dough begins to come together, no more than 30 seconds. If the dough is too dry, add the remaining cream, 1 tablespoon at a time, and pulse to combine.
Divide the dough in half, pat each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 2 days or freeze for up to 3 months (thaw in refrigerator for several hours or overnight before using).
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