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
Course Dessert
Cuisine French
Keyword pastry, pate sucree, pie crust
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


  • 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: 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