My husband puts a sugar crust on pie by just wetting the dough on top of the pie with cold water then sprinkling sugar over it. (for apple pie he puts on cinnamon on too) We have the same egg allergy thing in the familiy too.
I’m not sure what you mean by sugar crust, either - what’s the French term? Most standard American pie crust (not tart crust) recipes don’t include egg, just butter and/or shortening, flour, ice water, and maybe a bit of salt and/or sugar. The recipe I usually use is this:
(for an 8-inch pie crust)
1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1/3 cup shortening (I’ve also used coconut oil successfully)
2 - 3 tablespoons cold water
Tart pastry is firmer and usually includes egg yolk or whole egg. What exactly are you trying to make? You might try shortbread as a base instead if you’re looking for something firmer than pie crust.
You might just have to experiment and taste-test the results
OK. What I want to make is “pate sablée” in French. I put that into an online translator and it translated it as “sugar crust”. After checking some recipes, like this one before posting, I noticed it was indeed reasonnably similar. A crust made of flour, quite a lot of sugar, quite a lot of butter and one or two eggs/egg yolks. I guess from your responses that even though the translation appears to be correct, it’s not something most people are familiar with, as I expected they would be.
It’s not a random crust with some sugar on it, however, and I’m not interested in making a puff pastry, either. It’s also not for a pie. As for the original recipe, I can give a link but it will be in French and expressed in grams, so I’m not sure it will help. Here’s a recipe of “pate sablee” with several pictures, the clearer example I could find since you don’t need to understand the language to see how it’s made , and here’s what I want to make (obviously it won’t be as good looking).
In fact, searching for a recipe in english of “barquettes aux marrons” I found a couple using “shorcrust” (I hope it will be more familiar than “sugar crust”) which made me realize that what kind of crust I use doesn’t really matter that much (“shortcrust” is apparently made without sugar nor eggs) since what is appealing in this pastry is what you put on the crust, anyway.
I know what pate sablee is, and in fact, as with many culinary terms, quite a number of my English language cookbooks and many websites will provide the French as an alternate term. It’s usually translated as shortcrust pastry (at least that’s how I’ve usually seen it), or sometimes as tart pastry. I’ve got an entire bookshelf full of cookbooks and cook and bake quite a lot, but have never once seen the term “sugar crust” until now. I think that’s why people are confused.