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Title: Pate Sucree
Yield: 1

Ingredients

  1 1/4 c  flour
    1/4 ts salt
      1 tb sugar
      8 tb unsalted butter; cold (1
           -stick)
      1    egg; lightly beaten plus
      1    ; ice water to equal
      1    ; 1/4 cup

Instructions

Combine the flour, salt and sugar in the bowl of a food processor and
process a few seconds to mix. Quarter the stick butter lengthwise and cut
into 8 or 9 pieces. Scatter the cubes of butter evenly over the flour.
Pulse the machine until the butter pieces are about the size of lentils.

Place the lightly beaten egg in a 1/4 cup measure and fill to the top with
ice water. Put half the liquid in the bottom of a bowl. Turn the
flour/butter mixture onto it and pour the remaining liquid evenly over the
top. Using a large rubber spatula, fold the mixture until it's evenly
moistened. Squeeze it; it should hold together. If not, sprinkle in a
little more water and gently mix.

Turn the mixture out on the table and quickly fraiser: (Using the palm of
your hand, push sections of the dough away from you against the table.
Gather the dough together and fraiser any portions that were missed.) Form
the mass into whatever shape you will be rolling out (i.e., disk for
round, cylinder for rectangle), and wrap in plastic wrap. Chill for at
least 30 minutes or up to3 days. Dough can be frozen for up to 3 months.

Converted by MC_Buster.

Recipe by: BAKERS' DOZEN SHOW #BD1A36

Converted by MM_Buster v2.0l.

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