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Pate Sucree Pastry Dough Recipe

User Rating 5 Star Rating (1 Review)


This butter based pastry dough is a recipe that’s popular in France. It’s slightly sweet flavor complements dessert pies and tarts.

Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.

Prep Time: 4 hours

Total Time: 4 hours


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 7 tablespoons cold butter
  • 3 tablespoons cold water


In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.

Makes enough dough for 1 single crust recipe.

User Reviews

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 5 out of 5
great, flaky pie crust, Member jbertsch

I love this pie crust recipe. It is so simple and makes a flaky, buttery crust.

21 out of 24 people found this helpful.

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