Search thousands of recipes reviewed by home cooks like you.

Pate Sucree

Pate Sucree

  • Prep

  • Cook

  • Ready In

Leslie A.

It is a typically French pie crust also known as Pate Sablee. I hope it helps you and anyone else looking for pie dough. Use real butter and fresh eggs for best results. Note: The dough is generally cooked at 350 degrees F (175 degrees C) for about 20 minutes. The dough will work well with tarts, large and small, and pies. Don't forget to prick the dough with a fork just as you would with other doughs.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Put flour in a large bowl, and make a hole in the middle. In the hole, place the salt, sugar, egg yolks, and softened butter.
  2. Mingle the ingredients in the middle, adding flour little by little, and stopping as soon as you achieve a homogeneous mixture.
  3. Shape the dough into a ball and cover it in cellophane wrap and let it rest in the refrigerator for at least 30 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Patrick Luce
14
9/23/2006

This classic French recipe needs an extra cup of flour to work. I took the photo pictured and had to add an extra cup of flour to make it workable. I checked several similar recipes and all used 2 cups of flour. Also, patting the dough in the pie plate works much better than trying to roll it out.

Tess
4
10/11/2006

This is an excellent recipe but you must be careful. If you refrigerate it too long or if you are even a little off on the amounts of the ingredients you can have problems such as it being stiff and unworkable. However, it is very authentic and if you are willing to practice well worth following.

ChefK
3
11/4/2009

This dough is just fine, but do not over chill. Use fresh eggs. Not Pate Sablee ( sandy pastry- much more crumbly) Not really pate sucree either, but close enough