Pâte Fine/Fine Pie Pastry
Recipe type: Pastry
- 2 cups flour
- 11 tbsp. butter
- 2 egg yolks
- ½ tsp. salt
- 1 tbsp. sugar
- 1-2 tbsp. cold milk
- ⅓ cup confectioners'' sugar
- For certain meat pies, quiches, pates en croute, the substitution of half the butter by shortening or lard is desirable.
- The method of working all the pastry dough is the same.
- Sift the flour on the table or board.
- Make well in the center.
- Place the butter, egg yolks, salt and liquid and work with the fingertips by blending so that the flour absorbs all the liquid elements slowly.
- Work this dough lightly into large crumbs with the fingers or cut it with a plastic scarper until smooth, and not sticky.
- For certain recipes, it is necessary to "fraiser" the dough, that is to blend the butter and flour without making the dough elastic.
- It is not a kneading method.
- The dough is pushed away with the heel of the hand and gathered with the fingers into a ball.
- This "fraisage" is done twice.
- Wrap the ball and chill at least 2 hours.
- Can be kept a few days in the refrigerator.