I'm going to teach you how to make a pat Sue cry. Patsy crais is a French style dough. And it lends itself perfectly to cheesecakes because it's basically sticking with the cookie theme. It's like a short bread cookie if you were to eat it by itself, but it's also really flaky and buttery and delicious. So it pairs really really well with the creamy, tangy filling of a cheesecake. Super simple to make only five ingredients, and you can actually just make it by hand.

You don't need any special equipment to make this recipe. Now the recipe I'm gonna show you right now is a double batch it's gonna make two crusts. If you use it for a pie, it makes your bottom and top crust if you make it for a chart, or a cheesecake, it'll make you two total target. It's our cheesecakes. So if you don't want to cut the recipe in half that's included with the course. So first things first, I've got all my ingredients ready to go.

I've already got my vanilla and with the egg I know it looks a little weird. Like, why does that egg look so gross? It's because the vanilla is already in there, so don't worry about it. My butter is cold right out of the fridge. I want it cold. I'm going to explain why.

Sugar flour, I did not fit to my flour. And the reason is, is because the sugar is going to sift the flour for me. So I'm just gonna take my hand, please wash your hands really, really well. If this freaks you out, or you're going to be feeding a lot of people with this, go ahead and use foodservice gloves. Alright, so just get that mixed up. But there's gonna go right in and now you can do this With a KitchenAid you can do this with a food processor.

It's up to you. Why do I do it by hand because I enjoy it. I truly just enjoy making this crust by hand. So that's why I always do it by hand. And I don't think that it's completely different or that I really noticed a big difference if I use a machine to do it or an appliance to do it. But you know, this has love whereas the KitchenAid as much as I love my KitchenAid my KitchenAid does not give my crustose love.

So I'm just breaking up these large pieces into smaller pieces. And I did already cut out my butter just to help myself out rather than throwing a whole sticks in here. I'm going to coat that butter in the flour and sugar and I'm just going to keep breaking it down and coating right this is called the rub in method. Makes sense, right because you're rubbing the butter between your fingers to break it up. And what this is going to do is we're just creating as the butter melt in the oven, it's going to give off steam, and that steam is going to help the flour. The gluten structure rise up a little bit, it's going to give it a little bit of lift.

And so everywhere that you have these sheets of butter, you're going to get layers in your dough. So that's why this gets so flaky and delicious. And of course you've got butter and vanilla in here. So it's also going to be tasty. Now if you were making something else, say you're making a friend Japan tart, you could use almond extract Instead of vanilla, if you want to, you know, just be really crazy and use this sweet crust for a savory application, you could omit the extract all together. Sometimes I like to balance you know, sweet savory, like if you're making a cheddar and onion quiche or something like that, like a little bit of a sweet crust.

I don't think it's, you know, fun to kind of surprise people when they eat something that you made. So what we're looking for, is to break it down enough till the largest pieces of butter are no bigger than the size of a pea. And it's almost there. Now if you did this on a KitchenAid or in a food processor with the food processor, you would want to pulse it very gently. keep a good eye on it. If you over work this, at this point, it will turn into a paste so If you, you know, put in the kitchen and don't walk away from it, you'll come back.

It's a paste. Granted. I'm going to tell you, you can still use it. Is it gonna be the same quality? Absolutely not. Have I done that before?

Absolutely, yes. And have I still used it? Mm hmm. If I'm in a pinch, and I don't have time to redo my Jo and I don't have a choice. Yes, it's happened to me, it happens. But just a heads up.

Keep an eye on it if you're going to be using the food processor, or a mixer. So this is looking pretty good. And you can see it starts to become a course meal no longer looks just like you know flour and sugar. Okay, I'm gonna stop fiddling with this. This is good. Right in goes my egg and vanilla.

Now, here's the tricky part. I say tricky, it's really not tricky. Don't let me scare you. Okay, I just broke up my yoke I am mixing this in is going to stick to your fingers a little bit so don't, don't worry, that happens. That's totally normal. You did not mess it up.

I am just lightly tossing this. I'm not getting in there and continuing to rub it all together. I don't want to do that because I'm just going to ruin all of that beautiful layering that I just worked so hard on. So I'm just tossing this together gently. And all that is that is going to do is moisten the flower with the egg and get it to come together. So once the clumps start to look bigger and you don't have any weird spots of or big spots of egg in there okay.

So now I want to get some plastic wrap my pants to credo is gonna go right on the plastic wrap. I know you might be thinking, um, that's not really a joke. That's just a big pile of crumbly stuff. Make sure all your Chrome leads are in there. Take your corners, gently lift and press the opposite corners, lift and press. Anything fold out just put it back in.

And you can see everything has been hydrated with the egg and it's sticking together. And if you're looking at your dough and you're saying it doesn't look mixed, I see streaks of yolk and I see fits of butter. Perfect. That's exactly what you want. So just format into a basic, round ball. Okay.

Grab it, flatten it slightly into a disk and this is gonna go on the refrigerator. I like to make my job the night before because I can let it chill overnight. You want it to be cold you don't want to try to roll it out like this because again you're gonna overwork the dough you're gonna ruin everything that you just did. So this needs to be well chilled before we roll it out so we can keep the integrity of that butter and flour structure into the fridge this goes and then I will show you how to roll this out and make a beautiful crust. When I roll out my Pat so Cray or any tartar pie dough really, I like to roll it out between two sheets of plastic wrap. That way.

I don't add any flowers. Quickly you would dust your surface of flour and roll it out. But then you're adding flour and you're drying out your dough. So I want to avoid that. The amount of butter in the dough will keep it from sticking to the plastic graph. And with it on plastic wrap, it'll be insanely easy to move into the pan.

So I'm only using half of my fabric here. If you made a double batch like I did, you can just double wrap this and freeze it or if you're going to make another crap out of it right away, just put back in their frigerator. So I actually want to work this a little bit and get it slightly stopped and it's pretty firm from being in the refrigerator because I want it round before I start rolling it out. should be back good. Basically round. Don't want to overwork it.

There we go. I have a good heavy rolling pin. You can use whatever rolling pin you have. I'm going to just give it some taps and that's going to flatten out the top slightly so you can get it going. Just rocking my rolling pin back and forth to get it more flat. If your plastic wrap is bunching up, you can just flatten it back out and if you've got pieces that are kind of Trying to get away those pieces are still really firming cold, so they're just breaking off like cold butter does.

So we just want to smash it back together. We want to roll this out fairly large because because we have to cover the bottom and sides of the eight inch spring form. When I'm rolling out Oh, I want to always lift up before I hit the edge. You don't want to see right there at the edge rolling off and lifting up. You don't want to roll down over the edges because it pinches them down and since the mount and you want your crest to be really uniform throughout Okay, once you get there you can see I've got a lot of extra around the size. That's what I'm looking for.

My Joe is still pretty cool. We don't want it to be warm because then it's gonna want to crack as you're trying to move it. Just peel one piece of plastic wrap off, pick up two of the ends carefully weighed down in the pan. Want to take a moment to attach that cross to the sides of the pen. You want to make sure that your crust is coming at least close to the top everywhere. We don't want to have anywhere with the filling is going to not be contained by crust.

So at this point if you want a really nice even edge, you can just run a paring knife around the side or on the top or even slightly under the edge of the pan to get a nice even edge that's up to you. I personally like the rustic look of the crust, just this with different edges and kind of looks a little broken or I just think that it gives a more interesting look to the cheesecake. So at this point, we're not going to dock it, we're not going to blind bake it. The actual filling that we're going to put in here is going to bake longer because it's going to be more filling so the crust will have plenty of time to bake with the filling in it. So at this point, all you need to do is put your crust into the refrigerator, just to wait until your filling is ready and then we can fill it.

Put it into bake