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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Pie Dough Sweet Pie Dough

https://www.cuisinedaubery.com/recipe/sweet-pie-crust/

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

A recipe by Pierre Hermé Monday January 3, 2022
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A pie crust that is tasty and elastic, perfect to bake humid batters

FX (François-xavier)

About this recipe

The French pie crust is a type of dough very different from the shortcrusts that we already saw (like this one or this one)

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

The main difference is that it contains milk, and adding a liquid makes the dough more elastic

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

The dough is more elastic, and can hold big pies, and will bake better with humid filling than the shortcrust do

However, this dough also "retracts" while baking, and you cannot blind bake it

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

Source of the recipe

A recipe by a French Pastry star, Pierre Hermé, found in his book "Le Larousse des desserts".

To purchase online, see HERE

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)
Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)
Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)


The recipe is on page 16

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Pie Dough, Sweet Pie Dough, 
Egg yolks
 4.1
Ingredients
  • For 500 g (1 lbs 2 oz )

  •   ¾ Cup Butter (180 grams)
  •   ½ teaspoon Salt (4 grams)
  •   1 teaspoon Sugar (5 grams)
  •   1 Egg Yolk. 1 Tablespoon or 20 grams
  •   4 Tablespoons Milk (50 grams)
  •   1 ¾ Cup Flour (250 grams)


  • For 350 g ( ¾lbs )

  •   ½ Cup Butter (125.9 grams)
  •   ½ teaspoon Salt (2.8 grams)
  •   1 teaspoon Sugar (3.5 grams)
  •   0.7 Egg Yolk. 2 teaspoons or 14 grams
  •   2 Tablespoons Milk (35 grams)
  •   1 ¼ Cup Flour (175 grams)


  • For 250 g ( 9 oz )

  •   ½ Cup Butter (90 grams)
  •   ½ teaspoon Salt (2 grams)
  •   ½ teaspoon Sugar (2.5 grams)
  •   ½ Egg Yolk. 1 teaspoon or 10 grams
  •   2 Tablespoons Milk (25 grams)
  •   ¾ Cup Flour (125 grams)

  • You will need...
    Large Mixing Bowls, Stainless Steel
    Stainless Steel Mixing Bowl
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Polyglass Spatula
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=Xx0G2EpUeqk


    A few notes...

    A few notes to succeed this recipe:

    ● No real difficulty : this dough is simple to make. Just make sure the butter is really soft before using it

    ● Make sure to spread the dough when finished, onto your work surface

    ● Storing the dough in the fridge before using it is highly recommended. The dough will "stabilize" while cooling down, and it will bake better

    Result
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
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    All recipes made with pie crust

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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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