Pate Sucree (Sweet Pie Crust)

You will want to make this pie crust. Maybe not for the pie recipe I will be sharing soon, but at least for some other dessert pie. It’s a pretty simple crust to make, and it had a really nice crispiness I liked.

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One reason I like blogging about food is it keeps me trying new things. I want to make new dishes to share, and it also lets me see what others are making. Clearly there are way more recipes out there than I can possibly make (and maintain sanity) but it is still inspiring. Probably, I would never have made this pie crust or the pie without the blog because why make the same pie crust if I can try a new one?

You will see that my crust didn’t turn out perfectly…follow my tip to keep the dough from being too thin. It formed a few holes. The other issue was when I pulled the crust out of the oven. I was careless and knocked part of it with my potholders. It is so crisp that it is easy to knock off edges. So, take care, and prepare for the pie filling coming soon!

Directions for Pate Sucree (Sweet Pie Crust)

Barely adapted from Flour Bakery to make 1 9-inch pie crust

  • 1 stick (1/2 cup) butter, cut into 1/2-inch pieces and at room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 cup flour, plus more for the workspace
  • 1 egg yolk

In a stand mixer with the paddle attachment, cream together the butter, sugar and salt on medium speed for 2-3 minutes. Scrape the bowl as necessary.

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Add the flour and beat on low speed to form a sandy mixture (about 20-30 seconds).

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Add the egg yolk and mix on low for 30 seconds until the dough comes together.

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Form the dough into a flat disk and wrap it in plastic wrap. Refrigerate for 1 hour. (If you are in a hurry like I was, you can use the freezer for about 30 minutes). Remove the dough and let it sit at room temperature for 30 minutes. Prepare the pie dish.

Then, use a rolling pin to pound and flatten the dough into a disk 1/2 inch thick.

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Use flour to coat the counter (I used a silpat liner) and roll out the dough into a circle big enough for your pie pan.

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If using a silpat liner, you can simply flip it onto the pie dish, then form the dough into the pan. Otherwise, you can drape it over the rolling pin to lay it over the pie pan.

Make sure the dough is not stretched too thin over any spots. Trim off the excess, and feel free to crimp the edges.

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Refrigerate the crust for at least 30 minutes before baking in a 350 degree oven for 25-30 minutes. Let it cool to room temperature before filling.

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Directions for Pate Sucree (Sweet Pie Crust) (without pictures)

Barely adapted from Flour Bakery to make 1 9-inch pie crust

  • 1 stick (1/2 cup) butter, cut into 1/2-inch pieces and at room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 cup flour, plus more for the workspace
  • 1 egg yolk

In a stand mixer with the paddle attachment, cream together the butter, sugar and salt on medium speed for 2-3 minutes. Scrape the bowl as necessary. Add the flour and beat on low speed to form a sandy mixture (about 20-30 seconds). Add the egg yolk and mix on low for 30 seconds until the dough comes together.

Form the dough into a flat disk and wrap it in plastic wrap. Refrigerate for 1 hour. (If you are in a hurry like I was, you can use the freezer for about 30 minutes). Remove the dough and let it sit at room temperature for 30 minutes. Prepare the pie dish.

Then, use a rolling pin to pound and flatten the dough into a disk 1/2 inch thick. Use flour to coat the counter (I used a silpat liner) and roll out the dough into a circle big enough for your pie pan. If using a silpat liner, you can simply flip it onto the pie dish, then form the dough into the pan. Otherwise, you can drape it over the rolling pin to lay it over the pie pan.

Make sure the dough is not stretched too thin over any spots. Trim off the excess, and feel free to crimp the edges. Refrigerate the crust for at least 30 minutes before baking in a 350 degree oven for 25-30 minutes. Let it cool to room temperature before filling.

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