Have you ever tried making your own pastry? I know, it’s easier to buy pre-made pastry from the store, but you can’t beat the fresh taste and lovely smell of homemade pastry. Besides, having a sweet pastry for your pies really takes your desserts to another level. Here’s a recipe for tasty sweet pastry that you can easily make!
When I have made different sweet pastry recipes in the past, I’ve often found the dough hard to roll out and transfer to a pie plate or tart pan. What makes sweet pastry more tricky to work with than normal pastry? Now, that’s a good question to ask. When a pastry recipe has a higher ratio of butter to flour, the dough will be harder to use. Also, the more sugar that is added to the dough, the more delicate it becomes. That’s why some sweet pastry recipes are so delicate and difficult to roll out or transfer to your pie plate. However, this recipe is much easier to use because of a reduced amount of sugar and a higher flour-to-butter ratio. These quantities produce a crisp result than can hold even a heavy fruit filling. The French name for this kind of pastry is pate sucree, which literally means “sweet paste.”
I encourage you to give this tasty sweet pastry recipe a try! If you are used to store-bought pastry, you’ll find this recipe has a slightly different flavor and texture because of the different amounts of butter and sugar. It goes really well with fruit pies like cranberry-orange crumble pie and other sweet fillings.Print
This tasty sweet pastry is quick to make, and strong enough to line a tart pan. It adds a homemade touch of sweetness and crispness to your desserts.
- 1 3/4 cup all-purpose flour (250g)
- 7 tablespoons unsalted butter, cubed and slightly softened but still firm (100g)
- 1/4 cup caster sugar (50g)
- pinch of fine salt
- 1 large egg
- 1–2 Tbsp. cold water
- Put the flour, salt, and butter in a large mixing bowl. Using your fingertips, pinch together the flour and butter until the mixture looks like breadcrumbs. This is called rubbing in the butter.
- Stir in the sugar with your hand, then pour in the egg. Mix with your fingers until the dough starts to come together.
- Slowly add 1-2 Tbsp. of water a little at a time, making sure to add just enough to finish bringing the dough together. The dough should be soft, but not dry or sticky.
- Turn the dough onto a clean countertop and knead it 3 or 4 times with just the palm of your hand to finish incorporating all of the ingredients. The dough should be smooth and soft, and all the ingredients should be thoroughly combined.
- Form into a disk, wrap tightly in cling wrap, and chill in the fridge for at least 20 minutes before using.
This pastry is easy to make ahead, since it can be kept in the fridge for a week, or in the freezer for 3 months. If you are freezing it, be sure to wrap it tightly with cling wrap, then aluminum foil, and seal in a freezer bag. However, I prefer to make it and use it fresh!