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Pate Sucree


Pate sucree creates a delicious and sturdy crust for our Washington Walnut Pie.

  • Yield: Makes two 9-inch crusts

Source: Martha Stewart Living, August 2008


  • 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


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

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

Cook's Notes

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

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