Pâte Sucrée
 
Makes 1 (9-inch) piecrust
Ingredients
  • ½ cup unsalted butter, softened
  • ⅓ cup confectioners’ sugar
  • ½ teaspoon kosher salt
  • 1 large egg, room temperature
  • 1¾ cups all-purpose flour
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, and salt. Beat at medium speed until pale and creamy, 2 to 3 minutes. Add egg and beat until combined, stopping occasionally to scrape down sides of bowl.
  2. With mixer at low speed, gradually add flour to butter mixture. Beat until just combined. Form dough into a flat disk and wrap in plastic wrap. Refrigerate for at least 1 hour, preferably overnight.
Recipe by Victoria at https://victoriamag.com/tartes-aux-fraises/