Sweet crust **recipe update**

So this is a traditional French sweet dough called Pate Sucree. This is going to be a two-part post with my own delicious recipe for New York Cheesecake to follow in a couple of days...weeks...whenever...




Mix with your flour,



powdered milk,



sugar,



salt.



and cut in stick of COLD butter,



uuhhhh...yeah...moving on...



Mix together an egg yolk, vanilla bean paste, and the water,



Dump said egg mixture onto the aforesaid flour mixture,



and mix into a "shaggy mass". Memorize what this looks like...you should have already done this with the pie crust.



Here comes the tricky part. Dump the dough in to the pan, cover with plastic wrap, and mush/pat the dough into and 1" up the sides of the pan with the measuring cup.



Dock the surface liberally with a fork.



Bake and let it cool while you prepare a tasty filling.

Pate Sucree

• 1 1/4 c. pastry or all-purpose flour
• 1 tsp. powdered milk
• 1/4 c. sugar
• 1/4 tsp. salt
• 8 tbsp. (1 stick) COLD butter
• 1 egg yolk
• 1 tsp. vanilla extract
• 1 tbsp. water

In a medium sized bowl, whisk together the dry ingredients, then cut in the cold butter. Whisk together the egg yolk, vanilla and water and stir into the dry mixture; the dough should be crumbly but hold together when squeezed. Roll out the dough (hard way) or press it (easy way) into the bottom and up the sides of a 9-inch square or 10-inch round (preferably removable bottom) tart pan. Prick all over with a fork and refrigerate for 30 minutes.

Preheat oven to 375º.

To prepare blind baked, ready-to-fill crust, weigh down the crust with pie weights, a nesting pie pan, or line with parchment and fill with rice or dried beans. Bake for 10-12 minutes, until the crust is set. Remove weights, extra pan, or parchment and return to the oven for 6-8 minutes, until golden brown. Remove from the oven and cool before filling.