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Pâte Sucrée (Sweet Pie Crust)

Pate sucree unbaked in a pie tin.
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5 from 3 reviews

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. 

Ingredients

  • 3 cups (360 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon salt
  • 18 tablespoons (235 grams) cold butter, cut into ¼” pieces
  • 1/2 cup (115 grams) cold water

Instructions

  1. Add the flour, sugar and salt to the bowl of a food processor.
  2. Process for 30 seconds to combine and pulverize the sugar.
  3. Add in the butter and pulse 5 times.
  4. 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.
  5. Empty the flour mixture onto a work surface and spread the mixture out into a rough horizontal line in front of you. Fraisage the dough by taking the heel of your hand smear a small pile of dough into a thin line. Repeat this process until most of your dough has been worked (see note) and the dough is cohesive.
  6. Using a bench scraper, scrape up the dough in chunks and stack it into two piles.
  7. Place each in a piece of plastic wrap and wrap tightly. 
  8. Using a rolling pin, roll the dough out until until it stretches to the corner of the plastic wrap. 
  9. Refrigerate for at least 2 hours, but preferably overnight

Notes

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

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.

See the section on "Fraisage" for more information and photos about this french technique.

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Pate Sucree recipe was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Find it online: https://everydaypie.com/pate-sucree/