Pâte Sucrée
Pâte Sucrée is an easy sweet pie dough recipe that is buttery, rich and lightly sweetened. It only has 5 ingredients and is made like cookie dough! The perfect base for tarts, pies, mini tartlets or individual pastries!
Servings: 24 people
Ingredients
- ¾ cup powdered sugar — sifted
- ¾ cup unsalted butter — softened
- 2 large eggs — room temperature
- 2 ¾ cups pastry flour — or all-purpose flour
- ½ teaspoon kosher salt
Instructions
- Soften the butter in a stand mixer fitted with the paddle attachment, or let it sit at room temperature for one hour until fully softened but not greasy.
- Add the sifted powdered sugar to the butter and cream together, starting on low speed and increasing to medium-high, until the mixture is completely smooth and silky.
- Add the eggs one at a time, allowing each egg to incorporate before adding the next. The mixture may look curdled briefly, but it will come together as mixing continues.
- Add the flour and salt to the bowl and mix on low speed, cutting the dry ingredients into the butter mixture until a cohesive dough forms. Do not overmix once the flour is incorporated.
- Turn the dough out using a silicone spatula or bowl scraper. Divide into two equal portions, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours.
- Roll the dough between two pieces of parchment paper while still slightly pliable. Use immediately to line tart pans or freeze the rolled rounds flat for later use.
Video
Notes
Yield: Two 8 or 9-inch tart crusts, approximately 24 servings total.
How to use it! Make a lemon meringue pie or strawberry galette!(coming soon!)
Storage: Store unbaked dough, whether in a disk or already rolled and fitted into a pan, in the refrigerator for up to 3 days or in the freezer for up to 2 months, wrapped tightly in plastic wrap. These timelines apply to lined, unbaked shells held in the pan as well.
Make Ahead: Divide and roll all dough portions immediately after mixing, stack flat on a sheet pan, and freeze until solid. Transfer to a freezer bag and use within 2 months, fitting rounds into pans directly from frozen with a minute or two of rest at room temperature.
How to use it! Make a lemon meringue pie or strawberry galette!(coming soon!)
Storage: Store unbaked dough, whether in a disk or already rolled and fitted into a pan, in the refrigerator for up to 3 days or in the freezer for up to 2 months, wrapped tightly in plastic wrap. These timelines apply to lined, unbaked shells held in the pan as well.
Make Ahead: Divide and roll all dough portions immediately after mixing, stack flat on a sheet pan, and freeze until solid. Transfer to a freezer bag and use within 2 months, fitting rounds into pans directly from frozen with a minute or two of rest at room temperature.
Nutrition
Calories: 118kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 55mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 201IU | Calcium: 9mg | Iron: 1mg