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.

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




  • 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.


  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.

Martha Stewart Living, August 2008

Related Topics



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...