The Perfect Pie Crust

French Patisserie perfect pie crust

Pâte Sucrée

This is one of the best french pâtisserie heritage! Well, in my chauvinist opinion… As you have to bake it seperatly and before garnishing it, it stays very crusty and you’ll get the perfect combo between crust and cream and fruits or whatever your garnment is!

Best crust pie from french pâtisserie/pâte sucrée by Peregrination Gourmande

The Perfect Pie Crust
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
The best ever crust for any kind of pies.
Ingredients
  • 100g butter
  • 50 g icing sugar
  • 15g almond powder
  • 40g eggs
  • 200g flour
Instructions
  1. Cream the butter with icing sugar and almond powder in a food processor or in a bowl with a wodden spoon.
  2. Add eggs.
  3. Mix gently.
  4. Add flour.
  5. Make a ball and put in the fridge to rest for at least 1 hour.
  6. Put it in your tart dish and bake it for 15 min at 180°C.

 

pâte sucrée

Tips:

  • I usually double the quantities to freeze one in advance.
  • It should be that color.
  • Take the time to be careful with the grams. All french patisserie is in grams. It’s a very precise science.

 

fond de tarte