Pate Sucree Sweet Pastry Crust

Oct 13, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

An unfilled, crimped pate sucree sweet pastry crust in a ceramic pie plate on a floured wooden board with a rolling pin besid

French sweet pastry: a cookie-like crust made with powdered sugar and an egg yolk, blind-baked crisp. The base for fruit, pastry cream and chocolate fillings in pies and tarts.

Prep 20 min

Cook 25 min

Cooling 1 hr 30 min

Total 2 hr 15 min

Yield 8 slices

Diet —

Ingredients

Adjust yield

slices

1 ½ cups (190.0 g)all-purpose flour
½ cup (60.0 g)powdered sugar
¼ tsp (1.5 g)fine sea salt
½ cup (113.0 g)cold unsalted butter, cubed
1.0 (18.0 g)large egg yolk
1.0 tbsp (15.0 ml)cold heavy cream
1.0 tsp (5.0 ml)pure vanilla extract

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Instructions

Pulse the flour, powdered sugar and salt in a food processor. Add the butter and pulse until it looks like coarse crumbs.
Whisk the yolk, cream and vanilla; add and pulse just until the dough starts to clump. Press into a disk, wrap and chill 1 hour.
Roll into a 12-inch circle between parchment, fit into a 9-inch pie plate, trim the edge flush and prick the bottom. Freeze 30 minutes.
Heat the oven to 375°F (190°C). Line with parchment and weights, bake 18 minutes, remove the weights and bake 7 to 9 minutes more until golden. Cool before filling.

Tips

Freezing the shaped shell is what keeps the sides from slumping; do not skip it.
Patch any cracks after baking with a dab of raw dough and return to the oven 3 minutes.

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Recipe FAQ

How long does it take to make pate sucree sweet pastry crust?

Plan on 20 minutes of prep and 25 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes one 9-inch crust.

How should I store pate sucree sweet pastry crust?

The baked shell keeps 2 days at room temperature in an airtight container; raw dough freezes 2 months.

Can I make pate sucree sweet pastry crust ahead?

Bake the shell the day before; fill within a few hours of serving so it stays crisp.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

French sweet pastry: a cookie-like crust made with powdered sugar and an egg yolk, blind-baked crisp. The base for fruit, pastry cream and chocolate fillings in pies and tarts.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

232 Calories / serving

13.0g Fat

25.8g Carbs

2.9g Protein

7.6g Sugar

Whole recipe (8 servings): ~1856 cal · 104g fat · 206g carbs · 23g protein · 61g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.