Pate Sucree

Pate Sucree

4
Leslie A. 4

" 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. "
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Ingredients

2 h 40 m servings 163 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

4

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...

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 stif...

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

The recipe is okay but there is a huge difference between pate sucree and pate sablee. With sucree the butter is cut in before the other ingredients are added and with sablee the butter is cream...