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Pâte À Foncer is considered the French version of a basic pie dough, but with an extra fine texture. It translates as "lining dough", and can be used for sweet or savory pies or tarts. Another characteristic is that is made with room temperature butter for a finer and crisper crumb.
12 oz room softened butter
1.5 tsp salt
1 tsp sugar
1 egg yolk
3.25 oz milk
15.75 pastry flour (or all purpose)
Soften the butter with the paddle attachment (mix even if it's already room temp). Mix in the salt, sugar, yolk,and milk, then add the flour just until incorporated. Try to get everything mixed in, but stop as soon as everything is gathered into the dough. Refigerate for at least 4 hours.
