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French Pate Sucree Dough

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CATEGORY CUISINE TAG YIELD
Eggs French Cakes, Breads 1 Crust

INGREDIENTS

1 c Unbleached all purpose flour
3 tb Sugar
1/2 ts Salt
1/2 c (1 stick) chilled unsalted butter, cut into pieces
2 Large egg yolks, beaten to blend

INSTRUCTIONS

Combine first 3 ingredients in bowl; stir to blend. Add butter and cut in,
using pastry blender or fingertips, until mixture resembles coarse meal.
Add yolks; stir with fork until moist clumps form. Gather dough into ball;
flatten into disk.  Wrap dough in plastic; chill until firm, about 30
minutes. (Can be made 3 days ahead. Keep chilled. Let soften slightly at
room temperature before using.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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