The Easiest Pâte Sucrée Crust Recipe

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The Easiest Pâte Sucrée Crust Recipe:-One of the skills that every baker ought to have in their toolbox is the ability to make a Pate Sucrée crust that is flawless. A comprehensive recipe for the simplest crust for Pate Sucrée is provided below, along with information regarding its nutritional value:

The Easiest Pâte Sucrée Crust Recipe




  • 1 1/4 cups (156g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into cubes
  • 1 large egg yolk
  • 1 tablespoon ice water
  • 1/2 teaspoon vanilla extract


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  • In order to achieve the best possible results, it is imperative that you ensure that all of your ingredients are cold. To maintain its cold temperature, cut the butter into cubes and place it back in the refrigerator.


  • A large mixing bowl should be used to combine the dry ingredients. In this bowl, whisk together the all-purpose flour, granulated sugar, and salt until they are thoroughly combined.


  • To incorporate the butter, add the cold butter cubes to the flour mixture and mix well. The butter should be worked into the flour using a pastry cutter, a fork, or your fingertips until the mixture resembles coarse crumbs, with some larger pieces of butter that are about the size of peas remaining.


  • Prepare the Egg Yolk Mixture: In a small bowl, combine the egg yolk, ice water, and vanilla extract by whisking them together until they are thoroughly combined.


  • The wet ingredients should be incorporated by drizzling the egg yolk mixture over the flour-butter mixture. While gently tossing and mixing the dough with your fingertips or a fork, continue doing so until the dough begins to come together. Care should be taken to avoid overworking the dough.


  • The dough should be transferred to a clean surface that has been lightly dusted with flour once it has begun to clump together like a ball. The dough should be gathered into a ball and then gently kneaded a few times until it comes together to form a smooth dough-like consistency. After shaping the dough into a disc, wrap it tightly in plastic wrap and place it in the refrigerator for at least half an hour so that it can become more firm.


  • In the meantime, while the dough is chilling, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).


  • In order to roll out the dough, remove it from the refrigerator after it has been chilled and allow it to sit at room temperature for a few minutes so that it can become slightly more pliable. On a surface that has been lightly dusted with flour, roll out the dough into a circle that is approximately one eighth of an inch thick. Make sure that the circle is large enough to fit your tart or pie pan with some overhang.


  • Once the dough has been rolled out, carefully transfer it to the pan that you will be using for the tart or pie. The dough should be pressed into the bottom and sides of the pan in a gentle manner, and any excess overhang should be trimmed off carefully. It is important to use a fork to make holes all over the bottom of the crust in order to prevent it from puffing up while it is being baked.


  • Bake: After the crust has been prepared, place it in an oven that has been preheated and bake it for fifteen to twenty minutes, or until it is lightly golden brown around the edges.


  • Before filling the crust in the manner of your choosing, remove it from the oven and allow it to cool completely in the pan on a wire rack; then proceed to fill it.



Nutrition Information:

  • Serving Size: 1/8th of the crust recipe
  • Calories: 191 kcal
  • Total Fat: 12.4g
  • Saturated Fat: 7.7g
  • Trans Fat: 0g
  • Cholesterol: 57mg
  • Sodium: 78mg
  • Total Carbohydrates: 17.4g
  • Dietary Fiber: 0.5g
  • Sugars: 5.9g
  • Protein: 2.3g


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    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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