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.
This post may contain affiliate links. Please refer to the terms page for more information.
Jump to:
Ingredients
- 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.
1 - Mix together the butter, sugar and salt together until light and fluffy (approximately 2 - 3 minutes). Scrape the sides of the bowl occasionally.
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.
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.
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.
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.
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).
- 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.
- 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:
📋 Recipe
Sweet Pie Dough Recipe
Equipment
- Bowls, measuring cups and spoons
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.
Sara says
Can I use salted butter
dessertswithstephanie says
Yes, just eliminate the salt in the recipe.
Oscar says
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!
dessertswithstephanie says
Hi Oscar, So pleased the pie crust worked for you! Thank you for the feedback.
nicole says
I don’t have a stand mixer! What can I use instead? Thanks.
dessertswithstephanie says
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.
Jupiter Hadley says
Having a good pie dough recipe is always a staple! Thank you for sharing yours.
Jeri says
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!
Melinda says
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.
Rob says
I’ve made many butter pie doughs, but I think this crust held its shape so well due to the eggs.
Collette says
I don't see the flour measurements. Am I missing something?
dessertswithstephanie says
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
beth says
Its a very is a rich and sweet pastry with a crisp cookie-like texture. We all loved it!
Ntensibe Edgar says
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.
Quinny says
Yumba! Like a cookie but a pie dough.
Lara T says
Just made this for the second time! Next time I am making a double batch!
Jack says
Great recipe.
Amanda says
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!!
kushigalu says
Homemade crust is always the best. Thanks for the detailed instructions.
tiannaskitchen says
Thanks for the post, great recipe for pie crust and so versatile.