Pate Sucree (French Butter Pie Pastry) – a delicious recipe with flour, sugar, very cold butter, egg yolks, cold ice water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, place the flour and the sugar; pulse just to combine.
2
Add in COLD butter pieces; pulse until mixture resembles coarse meal (this should take no more than only 10-20 seconds) do not overprocess.
3
In a glass or cup lightly beat egg yolks, just to combine; add in the icewater to the yolks; mix to combine.
4
While the machine is running; add in the yolk/water mixture; process JUST until dough holds together.
5
Remove the dough from machine, separate in two balls then wrap in plastic wrap (keep the dough cold, try not to handle too much).
6
Refrigerate 1 or more hours before using Note: the dough can be frozen if desired, make sure that it is wrapped in plastic wrap, and then again in foil.
795
kcal
Calories
52
g
Fat
69
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 3 tablespoons sugar, 1 cup very cold butter, preferably unsalted cut in small pieces (I put the butter in the freezer for 10 minutes), 2 large egg yolks, and more.
Yes, Pate Sucree (French Butter Pie Pastry) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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