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



Ingredient Checklist


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

  • 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).

  • 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.

Reviews (1)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
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Rating: Unrated
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...