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Martha's Favorite

Martha's Favorite

Pate Sucree

Pate sucree creates a delicious and sturdy crust for the Washington Walnut Pie and Lemon Meringue Tartlets.

  • yield: Makes two 9-inch crusts

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Ingredients

  • 2 large egg yolks
  • 1/4 cup ice water
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into small pieces

Cook's Note

Freeze for up to 1 month; thaw in refrigerator before using.

Directions

  1. Step 1

    Lightly beat yolks and water in a small bowl until combined.

  2. Step 2

    Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 20 seconds. With the machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).

  3. Step 3

    Shape dough into 2 disks, and wrap each in plastic. Refrigerate until firm, 30 minutes to overnight.

Source
Martha Stewart Living, August 2008

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Reviews (1)

  • 21 Aug, 2011

    My favorite recipe for pate sucree - very easy and turned out perfectly! Beautiful sweet dough. Be careful, the recipe is for two 9 inch crusts...