A sweet pastry dough, 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, especially those filled with nuts and/or cream. 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.

pie dough recipe

Once made, this pastry can be stored in the refrigerator for several days. It freezes well so you might want to make a double batch and pop the extra into the freezer. That way, when the urge hits, you can produce a quick dessert with very little effort.

recipe for sweet pie dough
sweet pie dough recipe

Tips for Making the Perfect Sweet Pie Dough

  • Ingredients:
    • Bring your butter to room temperature (65° – 70 °) before starting on the dough.
    • This recipe uses egg yolks so save your egg whites for a yummy omelet or meringue cookies!
  • Mixing:
    • A stand mixer fitted with the paddle attachment works well for making this recipe but a hand mixer may also be used.
    • The first step is to cream the butter, sugar and salt until they are light and fluffy. Scrape the sides of the bowl occasionally.
    • Next, 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 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 be hold together when squeezed in your hand, if not, mix a few more seconds.
    • Place the dough on plastic wrap and 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. If so, let it rest at room temperature for 10 – 20 minutes until it has softened enough to roll out (note: it should still be cold).
    • 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 1/8 inch).
    • I prefer to use a plastic rolling pin for pie doughs as I find the dough sticks less to the pin.
  • Baking with the Dough:
    • 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.
pie dough

Sweet Pie Dough

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 10 votes
Prep Time 15 mins
Resting Time 2 hrs
Course Dessert
Cuisine French
Servings 1 Pie Shell

Equipment

Ingredients
  

  • 100 Grams Granulated Sugar (½ Cup)
  • 226 Grams Unsalted Butter (room temperature) (8 ounces or 2 sticks)
  • 1 tsp Salt
  • 280 Grams All-Purpose Flour (1 ⅔ Cups)
  • 2 Large Egg Yolks

Instructions
 

  • Place sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
  • 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.
  • 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.
  • 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 ingredients. Wrap dough well with plastic wrap.
  • Place dough in refriderator for 20 minutes.
  • Roll dough on generously floured surface.

Video

Keyword pie dough, sucree dough, sweet pie dough
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1 Comments

  1. CandyBlogger

    Reply

    5 stars
    Great instructions. Definitely bookmarking this so I can use for my holiday pies.

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