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Home » Holidays » Four amazing Pie Crusts – Flaky, Brisee, Sucree, Sablee

Four amazing Pie Crusts – Flaky, Brisee, Sucree, Sablee

By Ashlee Marie 59 Comments

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Learn the difference between four different pie crusts and what recipe you would use for each.

a full video tutorial with four styles of pie crusts and with what types of pies or tarts you use each crust for

I am a cake person, obviously, but I love love LOVE pies and tarts too! More and more the older I get. I have always made just two styles of crusts, graham cracker or American Flaky.

I never thought much past that. BUT then I was approached about being on Food Network… and in doing that I started to bake even more than normal, trying everything I could get my hands on that I could quickly bake and turn into a dessert

So I discovered the three Pate crusts.  Pate Brisee, Pate Sucree and Pate Sablee! So in addition to a classic American Flaky crust I now have a VERY well rounded crust collection!

From Savory to Sweet, soft to crunchy, there is a pie crust for EVERY occasion, never again will I just one one crust for them all! Trust me you NEED these crusts in your life, AND they are all super easy to make.

I’d say the American is actually the trickiest since you have to be careful not to over mix it! But even that isn’t very hard!

create a better pie by personalizing the style of pie or tart crust you use, sweet, savory, flaky or cookie like

AND rather than just write long paragraphs about each crust (which can get hard to read and your eyes just skim over the words… oh wait, is that just me?) I made a video for you.  Just in time for the Holidays!

Four pie crust recipes

Flaky – cut the fat (butter and shortening) into the crust, to create a beautifully crunchy and flaky crust.  Better baked with a filling over blind if you can

Pate Brisee – no sugar, perfect for savory dishes, very flaky, but softer than the American style.  Also better baked with a filling, than blind baking

Pate Sucree – sweet, full of sugar, butter and cream, softer than the others, similar to a thin crunchy baked scone (best I can describe), beautiful blind bake

Pate Sablee – A cross between a Sugree and a shortbread cookie, a great crunch, sweet and a beautiful blind bake.

I’ll eventually create a different post for each recipe, the traditional Flaky is here.

sugary, savory, flaky and cookie like, four different types of pie crusts, something for every pie or tart

I hope you enjoy pies as much as me, AND love these crusts as much as I do! I have more than one of each style of dough in my freezer right now so whenever I want I can thaw a round and make fresh pie or pot pie or quiche!  In fact I’m craving my favorite quiche right now… of to thaw some pie dough!

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To watch me make these different pie crusts play the video in the recipe card.

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

a full video tutorial with four styles of pie crusts there is a perfect crust for each pie

Pate Brisee

no sugar, perfect for savory dishes, very flaky, but softer than the American style.  Also better baked with a filling, than blind baking
4.55 from 24 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24 servings – two 9 inch pie crusts
Calories: 90kcal
Author: Ashlee Marie

Ingredients

  • 2 cups all-purpose flour
  • 10 Tbsp cold butter cubed
  • 2 Tbsp vegetable shortening
  • 1 tsp salt
  • 1 Tbsp white vinegar
  • 6 Tbsp ice water
US Customary – Metric

Instructions

  • In a food processor, combine flour, butter, shortening, and salt. Process to a coarse meal.
  • Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
  • Turn dough out and pat into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
  • Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
  • If your filling the pie follow those directions

for Blind Baking

  • preheat oven to 400
  • lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
  • bake for 5 mins
  • reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
  • bake another 10+ mins
  • If your going to fill the crust brush with beaten egg white and put back in the oven for 2 mins to seal.

Video

Nutrition

Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Calcium: 3mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
a full video tutorial with four styles of pie crusts there is a perfect crust for each pie

Pate Sucree

sweet, full of sugar, butter and cream, softer than the others, similar to a thin crunchy baked scone (best I can describe), beautiful blind bake
4.76 from 25 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 servings – two 9 inch pie crusts
Calories: 145kcal
Author: Ashlee Marie

Ingredients

  • 2½ cups all-purpose flour
  • 1 cup cold butter cubed
  • 1 Tbsp vegetable shortening
  • ½ cup granulated sugar
  • ¼ cup heavy whipping cream
US Customary – Metric

Instructions

  • In a food processor, combine flour, butter, shortening, and sugar. Process to a coarse meal.
  • Add cream and process again until dough is moistened and hold together when squeezed.
  • Turn dough out and push a few times with the palm of your hand until it comes together. Form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
  • spray a pan
  • pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
  • If baking filled follow the pie directions

for Blind Baking

  • preheat oven to 400
  • lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
  • bake for 5 mins
  • reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
  • bake another 5-10 mins

Video

Nutrition

Calories: 145kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 69mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 273IU | Calcium: 6mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
flaky, buttery, soft, sweet, cookie, so many styles of pie crusts, there is a perfect crust for each pie
a full video tutorial with four styles of pie crusts there is a perfect crust for each pie

Pate Sablee

A cross between a Sucree and a shortbread cookie, a great crunch, sweet and a beautiful blind bake.
4.75 from 27 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 servings (two 9 inch crusts)
Calories: 132kcal
Author: Ashlee Marie

Ingredients

  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 egg yolk
  • 1 tsp salt
  • 2¼ cups all-purpose flour
US Customary – Metric

Instructions

  • In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
  • Add flour and slowly mix until dough is uniform.
  • Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
  • Roll or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
  • if baking filled follow pie directions

for Blind Baking

  • preheat oven to 400
  • lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
  • bake for 5 mins
  • reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
  • bake another 5-10 mins

Video

Nutrition

Calories: 132kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 247IU | Calcium: 5mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
a full video tutorial with four styles of pie crusts and with instructions on what types of pies or tarts you use each crust for
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Filed Under: desserts, Food Tutorials, Holidays, recipe videos, thanksgiving, Videos

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Reader Interactions

Comments

  1. Raquel

    November 23, 2015 at 1:28 am

    5 stars
    thank you Ashlee for the recipes and I love the video.

    Reply
    • Ashlee

      December 27, 2015 at 1:53 am

      thank you so much! I’m glad you like the video, they are fun to make!

      Reply
      • Carol C

        November 19, 2018 at 12:39 am

        5 stars
        Which crust do you recommend for mini fruits tart or regular size fruits tart? Thanks for sharing the recipes and videos 🙏🏻

      • Ashlee Marie

        February 2, 2020 at 12:46 am

        I’ve used both the sable and the sucree – my first choice would be the sucree I think but both would work

  2. Juan Carlos Rosendo Amaya Cruz

    March 18, 2016 at 12:38 am

    Thanks, great video

    Reply
    • Ashlee

      May 23, 2016 at 1:23 pm

      I appreciate that! glad you like it

      Reply
  3. Sam

    March 26, 2016 at 11:11 am

    This was helpful and the video was great just please stop saying patuh! It’s pronounced ‘pat’

    Reply
    • Ashlee

      May 23, 2016 at 8:32 pm

      I am so sorry! I always heard it that way and said it that way like a pate a choux – obviously I can’t fix the video, but i’m sorry it bothers you.

      Reply
  4. Tracey

    May 18, 2016 at 5:21 pm

    love, love, love. everything i have been searching online in one video. can’t wait to try! Thanks 🙂

    Reply
    • Ashlee

      May 24, 2016 at 12:27 am

      YAY! glad to hear you like it and it’s helpful! have fun!

      Reply
  5. JBH

    September 3, 2016 at 3:43 pm

    Pie dough is always so intimidating to me! Great video! I pinned it!

    Reply
  6. sherreen gaffoor

    October 3, 2016 at 12:11 am

    Hi Ashlee, My name is Sherreen and I’m from Sri Lanka. Can I just use butter instead of vegetable shortening.

    Reply
    • Ashlee

      January 29, 2017 at 2:28 am

      you can go with all butter – but it will change the strength and smoothness, also keep and eye on it since it will burn more easily and get crisper.

      Reply
  7. Cheryl

    November 9, 2016 at 11:07 pm

    Love the videos and the tips and tricks. Also very much like the easy printable recipes. I can see why you are so successful. Thanks so much, I am now a follower and look forward to more from you.

    Reply
    • Ashlee

      November 13, 2016 at 3:04 pm

      thank you so much! your so sweet, and I hope you enjoy the recipes

      Reply
  8. Patricia Hernandez

    January 20, 2017 at 2:36 am

    Oh my gosh! This is so great! Thank you very much for these recipes and your video it’s great! 🙂

    Reply
    • Ashlee

      January 25, 2017 at 10:23 am

      you are so welcome! I’m so glad you enjoyed it

      Reply
  9. rania

    April 18, 2017 at 4:03 am

    which one the best for strawberry tart and why sometimes I do tart when I put my cream patisserie the dough becomes wet from down pls help

    Reply
    • Ashlee Marie

      February 2, 2020 at 1:31 am

      It’s personal preference. I’d probably go with the sucree, but flaky would be good too. is the strawberry tart in a raw crust or in a prebaked crust? If it’s in a raw crust I’d recommend partially baking, and using an eggwash the last 5 mins – then add the filling. If it’s in a prebaked crust then make sure to do an egg wash in the crust.

      Reply
  10. rania

    April 18, 2017 at 4:06 am

    another question can I do the pat sablee and keep the dough in the fridge two days in advance of baking or in freezer or bake it and freeze it what’s the best to save time thank u

    Reply
    • Ashlee

      April 30, 2017 at 12:38 pm

      i’d leave the dough in the fridge for a few days – I wouldn’t freeze after baking if you could help it. If it’s going to be more than a few days i’d freeze the dough, and the day before put it back in the fridge

      Reply
  11. Daiva

    June 27, 2017 at 4:38 am

    thank you so much! best best best video and post on the crusts! !:)))

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:44 am

      awwww thank you so very much! I’m so glad you liked it!

      Reply
  12. Tortoise

    August 12, 2017 at 7:46 am

    Hi Ashlee,
    Thank you so much for the informative post. I use a scale for my baking and would like to convert your recipe from volumetrics to metric so I have a quick question. How many grams is your 1 cup of flour measure?

    Reply
    • Ashlee Marie

      February 2, 2020 at 1:29 am

      each recipe has a “metric” button you can click on for the recipe to be adjusted for you!

      Reply
  13. Rachel

    September 2, 2017 at 6:29 pm

    Hello! I’ve been wondering about the differences so I am glad I found this post! Question: could I use whole milk instead of cream in the pate sucree?

    Thanks!

    Reply
    • Ashlee

      October 29, 2017 at 1:02 am

      there is a huge difference in cream and whole milk so I would def say stick with the cream

      Reply
  14. Beth R.

    September 29, 2017 at 9:07 am

    I have to ask a stupid question. It seems clear that Tbs is tablespoons, but I can only assume that T is a teaspoon? Otherwise, why the difference. Just want to confirm the measurements before I attempt to make a pot pie with the Pate Brisee this weekend. Great video and recipes, love knowing the differences!

    Reply
    • Ashlee

      October 29, 2017 at 12:12 am

      Tablespoon, Tablespoons are always capitalized, teaspoons are always lowercase. Some people just to T. and t. but I try to do Tbsp and tsp – must have missed one

      Reply
  15. Chanel

    October 17, 2017 at 3:56 am

    You have no idea how helpful this has been!! Living in France for 3 years now and had such a hard time figuring out which pâte to use for different types of fillings! There are too many pre-made ones in the markets (with no descriptions & the photos don’t help) and I get too confused!
    Thank you thank you!! Going to bake up a storm now♥️

    Ps. Love your videos!

    Reply
    • Ashlee

      October 28, 2017 at 10:53 pm

      you are so very welcome! ignore my butchering the names of course 😉

      Reply
  16. Diane

    October 21, 2017 at 7:02 am

    Is it possible to replace the shortening with lard? I’m allergic to palm and cottonseed oils which is what all shortening here are made with.p

    Reply
    • Ashlee

      October 28, 2017 at 10:42 pm

      I’m sure that would work, but you might need to tweak the amounts.

      Reply
  17. Emily

    November 14, 2017 at 3:02 pm

    Such a great post! Loved the video! Not sure when you’d choose sable over sucre or vice versa though.

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:44 am

      they are very similar, so sometimes I swap them, it really takes trying them both to pick the one you want to use for it. Sablee is more like a shortbread cookie and sucre is a little softer

      Reply
  18. Anne

    November 22, 2017 at 2:49 am

    Hi Ashlee.

    I’m now living in France with my first Thanksgiving coming up. Which pate would you use (going to buy it) for the traditional Apple pie and Pecan pie? Thanks.

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:43 am

      for apple I tend to stick with flaky and for pecan I use the sablee.

      Reply
  19. Diane S

    December 7, 2017 at 10:48 am

    Hi Ashlee,
    Thank you for the video. I have a question, can I use coconut oil in place of the vegetable shortening? I’m making a quiche, so I’ll be making the Pâte Brisée.

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:42 am

      I haven’t personally tried it but in principle it should totally work. now I want to give it a try!

      Reply
  20. maryamliyana

    March 11, 2018 at 8:22 am

    hi ashley , i’ve tried pate sablee this evening. wow it turned out so so nice. love it. i make banana crispy tart with it. qroquantin , then banana caramel, on top is mousse whip cream. so so good! tq ashlee for the recipe😚😚

    Reply
    • Ashlee

      March 14, 2018 at 11:07 pm

      that sounds amazing!!!

      Reply
  21. Senait

    April 4, 2018 at 7:29 pm

    This is wonderful! Thank you for sharing this info. Which crust would you use for a savory hand pie?

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:40 am

      oh that’s a great question – I’d stick with a flaky pie crust for a hand pie. It has the strength to hold up and yet be a little flexible

      Reply
  22. Cynthia Frascari

    April 14, 2018 at 10:02 pm

    4 stars
    Great video tutorial regarding the different pie crusts. I love it!

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:45 am

      you are so welcome – thank you so much for taking the time to leave such a sweet comment!

      Reply
  23. RF Rodriguez

    May 28, 2018 at 5:39 pm

    Thank you very much for the video. I do a lot of Scandinavian baking and notice I have made these different pie/tart crusts. I noticed the ingredients are all similar with a portions being different. I now can make the right dough for each pie/tart I make. I make a lot of tarts with cream fillings and fresh fruit so the Sablee is perfect! I read some of the posts regarding lard, and I used my own rendered lard in place for shortening. I used pasteurize liver fat because it does not have the porky flavor when I render it.

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:39 am

      that sounds amazing! And yes that pork flavor is never a good thing so super smart to render your own to avoid that.

      Reply
  24. Katie

    June 25, 2018 at 1:54 pm

    Loved your video on the differences between the four crusts and I really appreciate the end when you taste each one and describe the differences. I have been trying to find a perfect crust for a chocolate cream pie with peanut butter topping and the American pie crust recipe I use is perfect for a fruit pie and everyone loves it but it just never blind bakes very well for cream pies. Then as I was thinking about it and preparing to bake yet another pie, I remembered Pate Brisee and Pate Sucree from years ago and decided to google the subject to see if that would be a better way to go and that led me to your post. I found your video informative and entertaining to watch so the 14 minutes goes quickly unlike some videos which are painful to watch for more than a few minutes. So anyway I’m getting ready to mix up the Pate Sucree and possibly the Pate Sablee and I’ll see which I prefer for this pie. Thanks again!

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:32 am

      Did you decide that you liked one over the other?

      Reply
  25. Marann

    June 26, 2018 at 6:35 am

    What can I use in place of shortening? Can’t find it where I live. Love your pâte recipes. I’d like to try them. Thanks for sharing.

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:31 am

      do you have lard maybe? you can just use more butter, but it will be more stable with the shortening. Trex or White Flora are in the UK

      Reply
  26. Aphrodite

    December 2, 2018 at 11:05 pm

    5 stars
    Hi Ashlee

    Thank you for the recipes. Can’t wait to try.
    I wonder in Pate Sabree is there any substitute for white vinegar?

    Thank you

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:29 am

      you can use another vinegar, but it will change the flavor slightly

      Reply
  27. Carol chan

    December 31, 2018 at 12:47 am

    5 stars
    Which crust will you recommend for fresh fruits tart? That will stays crunchy even for all day with filling and fruits in it. Been searching for a good crunst for fruits tarts

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:46 am

      the sablee or sucre would both work. I’d go for the sablee, remember to do an egg wash if your going to be blind baking and adding a wet filling.

      Reply
  28. Michelle Martens

    March 9, 2019 at 1:56 pm

    Hi Ashlee! Thanks for this awesome post!
    When baking the pate sablee, can I leave it unbaked, add my filling and then bake it in the oven together with my filling?

    TIA,

    an inexperienced pie baker.

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:28 am

      totally depends on the filling. I like to par-bake my crust for pumpkin pie (half bake before adding the filling and baking the rest of the way. Follow the directions of the pie itself. It should tell you in the pie recipe if you start with a raw, baked or partially baked crust

      Reply
  29. Giovanni

    June 7, 2019 at 10:43 pm

    Great comparison demonstration! Thanks!!

    Reply
    • Ashlee Marie

      February 2, 2020 at 12:27 am

      you are so very welcome!

      Reply

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