Bouchon's Pâte Sucrée
This butter-rich version of pâte sucrée (sweet pie crust) from Bouchon Bakery in Las Vegas has a bit of almond flour, lending a nuttiness that complements sweet fruit fillings.
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Ingredients
- 8 tbsp. unsalted butter, cubed and chilled
- 3 1⁄2 tbsp. confectioners' sugar
- 1 egg, beaten, 1½ tbsp. measured out for use
- 1⁄4 tsp. vanilla extract
- 1 cup all-purpose flour, plus more for dusting
- 1⁄4 cup almond flour
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