Pate Sucree is one of the three basic French pastry dough recipes. It’s sweet and used for a variety of sweet pie fillings. It’s perfect for cream based pies that have a lot of moisture.
- 2–1/2 cups (300 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- 1 cup (226 grams) cold butter, cut into ¼” pieces
- 1/3 cup (80 grams) cold water
- Add the flour, sugar and salt to the bowl of a food processor.
- Process for 30 seconds to combine and pulverize the sugar.
- Add in the butter and pulse 5 times.
- With the motor running pour pour in the cold water in a steady stream into the flour mixture. The dough should be crumbly and it should hold together when squeezed. If the dough is too dry drop in more water until it holds together.
- Empty the flour mixture onto a work surface and divide into two piles.
- Quickly using your hands form each dough pile together. Each dough should weigh about 11.5 ounces or 330 grams.
- Place each in a piece of plastic wrap and wrap tightly.
- Using a rolling pin, roll the dough out until until it stretches to the corner of the plastic wrap.
- Refrigerate for at least 2 hours, but preferably overnight
- Dough can be made up to 2 days ahead of time. Or frozen for up to 3 months. Let thaw in the refrigerator overnight before ready to use.
- Let the dough sit at room temperature for 5-10 minutes for rolling.
Keywords: Pate Sucree, Sweet Pie Crust