Pâte Sucrée – French Sweetened Shortcrust Pastry

Pâte Sucrée
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Dough is the foundation to almost every pastry or baked good out there. It’s a versatile carrier for anything savory or sweet. While I was working at Ladurée, every pastry I made had some sort of chocolate, cream, or fruit filling. Those dainty, delicate, and dreamy pastries were ready for those display cases because of a strong structure; in came the wondrous dough that made assembly possible.

Pâte sucrée is a French “sugar dough” that is widely used for sweet confections. I like using this dough for any tart, pie, or bar that requires a full bake. It’s excellent for pastries that need that bit of structure and some added sweetness.

It’s baking season after all, so I went ahead and made a full batch, knowing I’ll be baking more tasty treats later next week. I divided the Pâte Sucrée into three; I froze two packs and put the one in the refrigerator, prepped and ready for a pie.

Recipe for Pâte Sucrée - French Sweetened Shortcrust Pastry

Yield:
  • For One 9-inch Double-Crust/Lattice Pie, plus One 9-inch Open Pie; or Three 9-inch Tarts
Time:
  • Preparation:

Ingredients

  • 500g (4 cups) Pastry Flour
  • 227g (1 cup) Unsalted Butter, softened
  • 125g (about 1 cup, unsifted) Confectioner’s Sugar
  • 1½g (¼t) Kosher Salt
  • 3 large Eggs, room temperature

Procedure

  • In a large bowl, measure and sift the pastry flour. Set aside.
  • On a stand mixer fitted with a paddle attachment, combine the butter, sugar, and salt, and mix until pale yellow and fluffy.
  • Add the eggs in one at a time, making sure each egg is well incorporated before adding the next.
  • Pour in the flour and mix slowly until it is just combined. If you see some dry spots, finish mixing by hand.
  • Divide into three, flatten into circles, and wrap with plastic wrap. Chill in the refrigerator for 1-2 hours before rolling.

*Bunny Wisdom*

  • I sift large amounts of flour to help get rid of clumps or impurities; this also helps aerate the flour for easier mixing.
  • If the eggs are too cold, they will solidify the butter and make it more difficult to incorporate. Allow the eggs to sit on the counter before using.
  • Make sure that you don’t over-mix the dough; a tender crust is yummier than a tough crust.
  • Store dough inside the refrigerator for up to 3 days, or the freezer for up to 3 months, well-wrapped in plastic wrap and in a zipper bag.

Nutrition Facts

24 servings per recipe
Serving size 1 tart slice (41.5g)
Amount per servingCalories
173
% Daily Value*
  • Total Fat 8.5g10.9%
    • Saturated Fat 5g25%
    • Trans Fat 0g
    • Unsaturated Fat 3g
      • Polyunsaturated Fat 0.5g
      • Monounsaturated Fat 2.5g
  • Cholesterol 43mg14.3%
  • Sodium 27mg1.2%
  • Total Carbohydrate 21.3g7.7%
    • Dietary Fiber 0.5g1.8%
    • Total Sugars 5.2g
      • Includes 5.1g Added Sugars10.2%
  • Protein 2.7g5.4%
  • Vitamin A 74µg4.9%
  • Vitamin C 0mg0%
  • Vitamin D 0µg0%
  • Calcium 10mg1%
  • Iron 0mg0%
  • Potassium 38mg1.1%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Remember that you aren’t limited to making this just for recipes that require a full bake; you can easily use this dough for a lemon meringue pie, fresh fruit tart, or a chocolate ganache tart (which require a pre-baked pie/tart shell instead). I find that fillings that are somewhat wetter hold better with this dough than something like Pâte Brisée.

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