Food & Cooking Recipes Recipes by Region French Recipes Pate Sucree for Pies and Galettes 2.8 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes two 8- to 10-inch tarts or single-crust pies Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum Galette. Ingredients 2 ½ cups all-purpose flour 3 tablespoons sugar 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into small pieces 4 tablespoons ice water 2 egg yolks, lightly beaten Directions In the bowl of a food processor, add flour, sugar, and salt. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal. With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water. Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic and chill for at least an hour. Rate it Print