No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Pate Sucree

It's best to roll out this delicate chocolate crust between sheets of lightly floured parchment.

  • Prep:
  • Total Time:
  • Yield: Makes 1 disk (enough for one 9-inch pie)
Chocolate Pate Sucree

Source: Martha Stewart Living, June 2011


  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • Salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 3 tablespoons to 1/4 cup ice water


  1. Pulse flour, sugar, cocoa, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk, and drizzle 3 tablespoons ice water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

  2. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.

Cook's Note

Dough can be refrigerated for up to 2 days. Let chilled dough stand for 10 minutes before using.

Related Topics