Pate Sucree

Course Dessert
Cuisine French
Keyword pastry, pate sucree, pie crust
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 9 inch pie crusts
Calories 1735kcal
Author Ashlee Marie


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


  • 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



Calories: 1735kcal | Carbohydrates: 170g | Protein: 17g | Fat: 111g | Saturated Fat: 66g | Cholesterol: 284mg | Sodium: 825mg | Potassium: 216mg | Fiber: 4g | Sugar: 50g | Vitamin A: 3275IU | Calcium: 70mg | Iron: 7.3mg