Pâte Sucrée (Sweet Pie Crust)

  • Author: Kelli Avila
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 1-9" pie crust 1x
  • Category: Pie Crust
  • Method: Easy
  • Cuisine: Sweet Pies



  • 1¼ cups all-purpose flour (150 grams)
  • ½ cup  powdered sugar (55 grams)
  • ¼ teaspoon salt
  • 1 egg yolk
  • 2 tablespoon heavy cream
  • 1/2 cup cold butter, cubed (4 ounces)


  1. Add the flour, powdered sugar and salt to the bowl of a food processor.
  2. Pulse until combined. 
  3. Add in butter and pulse 5 times.
  4. In a small bowl whisk together the egg yolk and the cream.
  5. With the motor running pour in the cream mixture and let process until the dough forms together into a cohesive ball.
  6. Scrape the dough from the bowl and place in a piece of plastic wrap and form into a disk and wrap tightly. 
  7. Using a rolling pin roll the dough out until it stretches to the corner of the plastic wrap to ensure a tight seal.
  8. Refrigerate for at least 2 hours, but preferably overnight.


  1. 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.
  2. Let the dough sit at room temperature for 5-10 minutes for rolling.
  3. This dough is best rolled between two pieces of plastic wrap.
  4. Please note if you use the scaling button on the recipe it will only scale the amount in cups, not the gram amounts.

Keywords: Pate Sucree