I love this Sugar Crust (pâte sucrée) because it is so versatile and easy to use. Roll it out quickly to make a pie crust or cookies. If you like making individual tarts; buy yourself a mini tart pan and use this Sugar Crust dough to make tartlets. Fill them with lemon curd, blueberry filling or anything you like. Your guests won’t believe you made them yourself!
For a crust that is less sweet, try All-Purpose Pastry Dough
Prep time: 5 minutes
Note: Double the recipe for a two crust (lattice or plain) pie in a 10″-11″ pie dish. Any leftover dough can be made into cookies!
