Recipe for a local specialty #Sugar pie

Notice to gourmets! Our pastry chef Julien, founder of Pâtes et Patons, strikes again with his sugar pie recipe! Scrumptious, comforting and succulent, this classic Belgian pastry will delight your taste buds. Read more to discover the recipe.

Preparation of the dough:

• Mix the yeast, milk and three egg yolks in a mixer.
• Gradually add the flour, then the butter and finally the sugar and salt.
• As soon as the dough is well-kneaded and smooth, stop mixing. It should not run for too long.
• Form the dough into a large ball and leave it to stand for 10 minutes under a plastic sheet or paper towel.
• Divide the large ball of dough into three balls of 300 g and let them stand for 10 minutes under a plastic sheet or a paper towel.
• Preheat the oven to 200°C.
• Lay the dough out on a pie plate.
• Make the edges with the back of a knife by pinching the dough.
• Lightly brown the edges with a little egg yolk.

Preparation of the pie:

• Add the brown sugar and spread evenly over the entire pie.
• Then add the crème fraîche and egg to the pie, spreading them well.
• Add three pieces of butter spread over the pie.
• Let the pie stand for about 15 minutes.
• Bake for 18 minutes at 200°C.
• Enjoy!