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Easy Pâte Sucrée (Sweet Pastry Dough)

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Pâte Sucrée is a sweetened pastry dough that is tender, less flakey and cookie like. Perfect for single crust pies, quiche and tarts.
Course homemade
Cuisine French
Keyword baking, pie dough, sweet pie crust
Prep Time 25 mins
Additional Time 30 mins
Total Time 55 mins
Servings 1 bottom crust
Calories 1694
Author Laurie McNamara


  • 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


  • 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