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

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Yield: 1 bottom crust

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.

Ingredients

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

Instructions 

  • Dice the butter into small cubes and freeze for 20 minutes.
  • Meanwhile, whisk together the flour, sugar and salt. Drop in the butter and use a pastry blender to cut it into the flour/sugar.
  • 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.
  • Shape and wrap tightly with plastic wrap and refrigerate for 30 to 60 minutes.
  • 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.
Serving: 1g, Calories: 1694kcal, Carbohydrates: 180g, Protein: 23g, Fat: 99g, Saturated Fat: 60g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 4g, Cholesterol: 439mg, Sodium: 28mg, Potassium: 248mg, Fiber: 5g, Sugar: 37g, Vitamin A: 3100IU, Calcium: 81mg, Iron: 9mg