Pate Sucree Recipe
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Pate Sucree

By: 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. "

Rating: This weblink has been rated 5 times with an average star rating of 3.6 Read Reviews (4)

Rate/Review | 240 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 2 1/4 cups of dough
 

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup white sugar
  • 3 egg yolks
  • 2/3 cup butter, softened

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 165 | Total Fat: 11.6g | Cholesterol: 81mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2006 by opal~/~dragonfly 
This classic French recipe needs an extra cup of flour to work. I took the photo pictured and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2006 by Tess 
This is an excellent recipe but you must be careful. If you refrigerate it too long or if you... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by ChefK 
This dough is just fine, but do not over chill. Use fresh eggs. Not Pate Sablee ( sandy... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by MissBakery 
The recipe is okay but there is a huge difference between pate sucree and pate sablee. With... MORE

 
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