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 1735 kcal
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
US Customary - Metric


  1. In a food processor, combine flour, butter, shortening, and sugar. Process to a coarse meal.
  2. Add cream and process again until dough is moistened and hold together when squeezed.
  3. 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)
  4. spray a pan
  5. 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
  6. If baking filled follow the pie directions

for Blind Baking

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

Recipe Video