Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Somewhat similar to my all-purpose pie crust, however Pâte Sucrée pastry dough is sweetened, and has an egg yolk which together yields a cookie like subtly flaky crust. This is what I would typically use for tarts or single crust pies or tarts.

It’s super simple, no heavy equipment necessary!

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

To Make this pâte sucrée you Will Need:

  • ice cold butter
  • chilled water (ice cold)
  • all-purpose flour
  • egg
  • sugar
  • white vinegar

Why Vinegar in pie dough?

Rumor on the street is that vinegar works to tenderize the gluten. I really have zero conclusions on if this is true or not. For whatever reasons, I don’t use it in my all-purpose pie crust, but I do in this sweet dough recipe.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

First, prior to starting the crust, dice up a 1/2 cup (1 stick or 8 tablespoons) of butter. Then add it into a bowl (or use a small plate) and freeze for 20 minutes. Ice cold butter is the way to a flakier crust.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

In a large mixing bowl, combine 1-1/2 cups all-purpose flour with 3 tablespoons sugar and a small pinch or two of kosher salt, whisking to combine.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Next, once ice cold, add in the 1/2 cup of unsalted butter.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Then, using a pastry blender, cut the butter into the flour mixture until small crumbles form.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Next, whisk together the egg yolk with 1/4 cup ice cold water (no ice) and 1 teaspoon white vinegar.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Then pour in the egg mixture and use a spatula to stir and incorporate.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Add a splash of water if your dough is too dry. Otherwise, knead by hand until the dough comes together.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Shape the dough and wrap tightly with plastic wrap and refrigerate it for 30 minutes to 1 hour.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Dust a clean surface and your rolling pin with flour. Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Enjoy! And if you give this Pâte Sucrée recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Pâte Sucrée (Sweet Pastry Dough) l SimplyScratch.com

Easy Pâte Sucrée (Sweet Pastry Dough)

Easy Pâte Sucrée (Sweet Pastry Dough)

Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.

Prep Time 25 minutes
Additional Time 30 minutes
Total Time 55 minutes

Ingredients

  • 1/2 cup (1 stick or 8 tablespoons) unsalted butter
  • 1-1/2 cups unbleached all-purpose flour, plus more for rolling out the dough
  • 3 tablespoons sugar
  • pinch of salt
  • 1/4 cup ice cold water
  • 1 egg yolk
  • 1 teaspoon white vinegar

Instructions

  1. Dice the butter into small cubes and freeze for 20 minutes.
  2. Meanwhile, whisk together the flour, sugar and salt.
  3. In a small bowl, whisk together the water (no ice), egg yolk and vinegar. Pour this into the bowl with the dry ingredients and use a spatula to combine. Then knead until the dough comes together, adding a little more water if needed.
  4. Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.
  5. Dust a clean surface and your rolling pin with flour.
  6. Roll out the chilled pâte sucrée to fit a pie plate, tart pan or simply stamp with a biscuit cutter for mini-pies or tarts. Whatever your plans, follow the recipes instructions for the oven temperature and baking times.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 244 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 25mg Sodium: 142mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 4g
This was calculated based as one 9-inch bottom pie crust. Nutrition information isn’t always accurate.