New This Month

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)

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 Notes

Dough can be frozen for up to 2 days or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.

Reviews Add a comment