Last modified on 12 April 2010, at 21:09
1 pie crust
1 ⅛ cups [260g] (2 sticks plus 2
(see notes, below)
1 cup plus 2 tablespoons (220g)
1 egg yolk
electric stand mixer
or hand-held mixer, combine flour, butter and sugar until the mixture has the consistency of small peas.
With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds.
Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out.
Tips, Notes, and Variations
European-style butter, which has a higher fat content than American butter, is recommended. Most supermarkets now stock at least one variety of European-style butter, Plugra being one of the most popular brands.
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