The Basics: Pâte Sucrée

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The Technique

Pâte Sucrée

Pâte Sucrée is a rich French pastry or pie dough prepared with sugar & an egg yolk that aides in binding crusts. It’s ideal to use in a variety of recipe applications from pies & tarts to freeform galettes. Cold ingredients & dough will always yield the best, flakiest results so use the refrigerator & freezer to keep it well chilled throughout the procedure. Buttermilk Pâte Sucrée may be made in a food processor however combining by hand using a pastry blender will produce a fine bakeshop quality like no other. Learn how to make an all butter Pâte Sucrée that is ideal to use for many casual & elevated recipe styles.
 Pate Sucre By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining and Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. How To Make Pate Brisee. Tarts Buttermilk Pate Brisee By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickButtermilk Pâte Sucrée
makes 1 {10-inch} pie crust

2 cups all purpose flour
1/2 cup sugar
1 tsp kosher salt
3/4 cup cold butter, cut into pieces
4 Tbsp ice cold whole buttermilk
1 egg yolk

Whisk together the flour, the sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk & the egg yolk over the mixture. Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes. Use as directed in specific recipe applications.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Pâte Sucrée

Cold ingredients are key to achieving the flakiness desired for exceptional Pâte Sucrée however it is the addition of sugar which adds incredible sweet flavor to many fruit based summer tarts & galettes as well as an egg yolk that sets it apart from it’s counterpart, Pâte Brisée. The egg yolk binds the crust & it tastes much like a shortbread cookie. Look to The Basics: Pâte Brisée for detailed photos that illustrate the proper procedure in which to blend a good quality pastry dough.

Pate Sucre By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Southern Entertaining How To Make Fruit Galettes Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

 A pastry blender is a valuable tool in the kitchen for preparing many types of pie & tart doughs. Since cold butter is extremely firm, it will cut through & distribute throughout the mixture quickly. Once you get a good start, remove the tool from the bowl & finish the task by hand. This will allow the fat to be distributed in the proper size & allow a flaky texture during the baking process.

The Tune
“I Got The Sun In The Morning” Betty Hutton

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Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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