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Home » My Latest Recipes

The Perfect Sweet Pie Dough Recipe

Apr 17, 2022 · 20 Comments

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A sweet pie dough recipe, also known as pate sucree, is a rich and sweet pastry with a crisp cookie-like texture. I use this recipe daily in the bakery as it is ideal for making both large and small sized tarts.

Additionally, it works beautifully for decorative crust work as it maintains its shape well while baking. I hope this sweet pie dough recipe will become your 'go-to' recipe as it is mine.

sweet pie dough in a pie pan

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Jump to:
  • Ingredients
  • Instructions
  • Rolling the dough
  • Top tip
  • Baking the crust
  • Partial baking crust
  • Storage
  • Pie filling ideas
  • 📋 Recipe

Ingredients

ingredients needed to make sweet pie dough including flour, egg yolks, salt and butter
  • Unsalted butter: Bring your butter to room temperature (65° - 70 °) before starting on the dough.
  • Egg yolks: use large eggs (save those egg whites for an omelet, meringues, macarons, etc...).
  • Salt: salt acts as a tenderizer and flavor enhancer in this pie dough recipe.
  • All-purpose flour: I recommend using an unbleached flour but any all-purpose flour will work fine.
  • Granulated sugar

Instructions

A stand mixer fitted with the paddle attachment works well for making this recipe but a hand mixer may also be used.

butter, sugar and salt creamed together in a mixing bowl

1 - Mix together the butter, sugar and salt together until light and fluffy (approximately 2 - 3 minutes). Scrape the sides of the bowl occasionally.

flour added to mixing bowl with butter, sugar and salt

2 - Add the flour and mix on low speed for 10 seconds. Scrape the side of the bowl and mix for an additional 10 seconds. The dough will look crumbly at this point. Do not overmix as this will produce a less tender crust.

add eggs to mixing bowl to make sweet pie dough

3 - Add the egg yolks and mix on low speed for 10 seconds. Scrape the side of the bowl and mix for an additional 10 seconds. The dough should hold together when squeezed in your hand, if not, mix a few more seconds.

wrap sweet pie dough in plastic and refrigerate to rest dough

4 - Place the dough on plastic wrap. Gently knead if there are any dry pieces remaining. Wrap well and let rest in refrigerator for at least 20 minutes. Allowing the dough to rest in the refrigerator will relax the flour's gluten and help prevent a tough crust.

Rolling the dough

  • If the dough was left in the refrigerator for more than 20 minutes it may be too cold to roll out. You will know this if the dough cracks while rolling out. If so, let it rest at room temperature for 10 - 20 minutes until it has softened enough to roll out.
  • Generously sprinkle flour on your work surface and rolling pin before rolling the dough. Form the dough into a disc and begin rolling from the middle of the dough outward, turning the dough 90 degrees after each roll until your reach your desired thickness (my preference for thickness is about ⅛ inch).
  • I prefer to use a plastic rolling pin for pie doughs as I find the dough sticks less to the pin.
sweet pie dough rolled out before placing in pie pan

Top tip

This sweet pie dough will be difficult to roll out if it is too cold. You will know this if the dough cracks while rolling out. If so, simply let the dough rest at room temperature until it has softened sufficiently.

Baking the crust

Gluten strands are formed while rolling out the dough which can lead to a tougher crust. For this reason I will always place my rolled pie crust in the freezer or refrigerator for at least 15 minutes to allow the gluten to relax. This ensures minimal shrinkage while baking.

overhead view of a pie with sweet pie dough being cut

Partial baking crust

Some pie recipes will call for partial baking of the pie crust before adding the pie filling. To partially bake this crust:

  • Using a dinner fork, poke holes in the dough in the bottom of the pan. Sprinkle a dusting of flour on the dough (this will help prevent the foil from sticking to the raw dough).
unbaked pie crust with holes poked in dough prior to par-baking
  • Place a sheet of aluminum foil on top of dough. The foil should reach to the bottom of the pan and over the sides. Parchment paper may also be used for this process.
  • Place pie weights (or dried beans or rice) on top of the foil. The weights should cover the bottom of the pan and halfway up the sides.
foil and pie weights over pie crust
  • Bake for 15 minutes at 350°. Remove from oven, lift foil and weights out of the pan, return to oven and bake another 10 minutes. Set aside to cool.
  • The tart shell should only be partially baked and starting to turn golden. It will be fully baked after the tart is assembled and baked.

Storage

This dough will last up to a week in the refrigerator if wrapped in plastic wrap. Alternatively, wrap the dough and freeze for up to 2 months.

Pie filling ideas

The following recipes work well with this pie crust:

  • slice of pumpkin chiffon pie on a plate
    Pumpkin Chiffon Tart and Pie Recipe
  • slice of old fashioned coconut custard pie on a plate
    Old Fashioned Coconut Custard Pie Recipe
  • no bake strawberry pie slice on a plate
    Strawberry Cream Cheese Pie
  • slice of baked chocolate custard pie
    Baked Chocolate Pie Recipe

📋 Recipe

pecan pie for dessertswithstephanie.com

Sweet Pie Dough Recipe

A sweet pastry dough, also known as pate sucree, is a rich and sweet pastry with a crisp cookie-like texture. It works beautifully for decorative crust work as it maintains its shape well while baking.
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine French
Servings 1 Pie Shell
Calories 2332 kcal

Equipment

  • Stand Mixer
  • Rolling Pin
  • Bowls, measuring cups and spoons
  • Silicone spatula

Ingredients
 
 

  • ½ Cup Granulated Sugar
  • 1 Cup Unsalted Butter Softened
  • 1 teaspoon Salt
  • 2 ¼ Cups All-Purpose Flour
  • 2 Large Egg Yolks

Instructions
 

  • Place sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
    ½ Cup Granulated Sugar, 1 Cup Unsalted Butter, 1 teaspoon Salt
  • Mix on medium speed until butter is light and fluffy scraping sides of bowl as needed.
  • Add flour to mixing bowl and mix on low speed for 10 seconds.
    2 ¼ Cups All-Purpose Flour
  • Scrape down side of bowl.
  • Mix an additional 10 seconds.
  • Add egg yolks to the mixing bowl and mix on low speed for 10 seconds.
    2 Large Egg Yolks
  • Scrape down side of bowl.
  • Mix an additional 10 seconds.
  • Remove dough from mixer and place on plastic wrap. Gently knead dough to work in any dry pieces. Wrap dough well with plastic wrap.
  • Place in refrigerator for 20 minutes.
  • Roll dough on generously floured surface.

Notes

  • This dough will last up to a week in the refrigerator if wrapped in plastic wrap. Alternatively, wrap the dough and freeze for up to 2 months.
  • The dough will be difficult to roll out if it is too cold. You will know this if the dough cracks while rolling out. If so, simply let the dough rest at room temperature until it has softened sufficiently.

Nutrition

Calories: 2332kcalCarbohydrates: 316gProtein: 35gFat: 104gSaturated Fat: 62gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 4gCholesterol: 611mgSodium: 2361mgPotassium: 368mgFiber: 8gSugar: 101gVitamin A: 3327IUCalcium: 116mgIron: 14mg
Keyword pie dough, sucree dough, sweet pie dough
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Sara says

    January 14, 2025 at 12:40 pm

    5 stars
    Can I use salted butter

    Reply
    • dessertswithstephanie says

      January 14, 2025 at 2:19 pm

      Yes, just eliminate the salt in the recipe.

      Reply
  2. Oscar says

    December 24, 2024 at 11:37 pm

    5 stars
    Finally found the perfect crust recipe for my holiday buttermilk pie! I have to make another pie tomorrow because the one I made today is almost gone! Easy, delicious, and it makes a great-looking crust. It’s addictive. Thanks so much!

    Reply
    • dessertswithstephanie says

      December 25, 2024 at 2:02 pm

      Hi Oscar, So pleased the pie crust worked for you! Thank you for the feedback.

      Reply
  3. nicole says

    October 14, 2024 at 5:30 pm

    I don’t have a stand mixer! What can I use instead? Thanks.

    Reply
    • dessertswithstephanie says

      October 14, 2024 at 7:16 pm

      Hi Nicole, you can use a hand-mixer to combine the butter and sugar. Stir in the flour and eggs by hand. The last step is you need to dump the ingredients onto a worksurface - knead for a few minutes until the dough comes together. If you don't have a hand mixer, I recommend you skip this recipe as the butter and sugar need to be well combined.

      Reply
  4. Jupiter Hadley says

    June 01, 2024 at 8:42 am

    5 stars
    Having a good pie dough recipe is always a staple! Thank you for sharing yours.

    Reply
  5. Jeri says

    March 14, 2024 at 8:55 pm

    5 stars
    This sweet pie dough is my new favorite! I used to make pie crust with lard, which I don't like, so I was happy to find this one that uses butter instead. My butter tarts have never tasted better!

    Reply
  6. Melinda says

    March 14, 2024 at 1:17 pm

    5 stars
    This is a tasty pie crust! It was sweeter and slightly more chewy than other pie crusts I've made. It reminds me of a pie crust from a fancy bakery. I'm eager to use this when I make tarts.

    Reply
  7. Rob says

    March 13, 2024 at 6:55 pm

    5 stars
    I’ve made many butter pie doughs, but I think this crust held its shape so well due to the eggs.

    Reply
  8. Collette says

    January 19, 2024 at 12:11 pm

    I don't see the flour measurements. Am I missing something?

    Reply
    • dessertswithstephanie says

      January 19, 2024 at 12:45 pm

      Hi Collette, flour is the fourth item under ingredients in the printable recipe. It calls for 280 Grams (2 1/4 cups) All-Purpose Flour. Thanks for stopping by. Stephanie

      Reply
  9. beth says

    May 17, 2023 at 10:36 pm

    5 stars
    Its a very is a rich and sweet pastry with a crisp cookie-like texture. We all loved it!

    Reply
  10. Ntensibe Edgar says

    May 17, 2023 at 1:52 pm

    Nnnniiiiccceeeeee...I love the shape of this crust, Chef! I love the fact that the ingredients here are easily accessible to me. I will definitely make use of it.

    Reply
  11. Quinny says

    February 27, 2023 at 4:03 pm

    5 stars
    Yumba! Like a cookie but a pie dough.

    Reply
  12. Lara T says

    January 07, 2023 at 3:36 am

    5 stars
    Just made this for the second time! Next time I am making a double batch!

    Reply
  13. Jack says

    December 29, 2022 at 3:31 am

    5 stars
    Great recipe.

    Reply
  14. Amanda says

    November 24, 2022 at 12:20 am

    5 stars
    Just made this crust for the first time and it was so easy to make and SO DELICIOUS! This is the first pie crust I have ever made that actually turned out good.
    I had a little that I baked by itself and it was like eating a sugar cookie. I'm definitely using this recipe again!!

    Reply
  15. kushigalu says

    November 02, 2022 at 2:35 pm

    5 stars
    Homemade crust is always the best. Thanks for the detailed instructions.

    Reply
  16. tiannaskitchen says

    October 21, 2022 at 6:39 pm

    5 stars
    Thanks for the post, great recipe for pie crust and so versatile.

    Reply
5 from 24 votes (18 ratings without comment)

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Pastry Chef Stephanie

Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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