Pate Sucree (French Butter Pie Pastry) Recipe

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Pate Sucree (French  Butter Pie Pastry)
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  1. In a food processor, place the flour and the sugar; pulse just to combine.
  2. Add in COLD butter pieces; pulse until mixture resembles coarse meal (this should take no more than only 10-20 seconds) do not overprocess.
  3. In a glass or cup lightly beat egg yolks, just to combine; add in the icewater to the yolks; mix to combine.
  4. While the machine is running; add in the yolk/water mixture; process JUST until dough holds together.
  5. Remove the dough from machine, separate in two balls then wrap in plastic wrap (keep the dough cold, try not to handle too much).
  6. Refrigerate 1 or more hours before using Note: the dough can be frozen if desired, make sure that it is wrapped in plastic wrap, and then again in foil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 35.94 Kcal (150 kJ)
Calories from fat 21.11 Kcal
% Daily Value*
Total Fat 2.35g 4%
Cholesterol 10.25mg 3%
Sodium 2.5mg 0%
Potassium 7.67mg 0%
Total Carbs 3.16g 1%
Sugars 0.3g 1%
Dietary Fiber 0.12g 0%
Protein 0.57g 1%
Iron 0.1mg 0%
Calcium 2.8mg 0%
Amount Per 100 g
Calories 417.69 Kcal (1749 kJ)
Calories from fat 245.32 Kcal
% Daily Value*
Total Fat 27.26g 4%
Cholesterol 119.17mg 3%
Sodium 29.03mg 0%
Potassium 89.1mg 0%
Total Carbs 36.73g 1%
Sugars 3.5g 1%
Dietary Fiber 1.38g 0%
Protein 6.6g 1%
Vitamin C 0.1mg 0%
Vitamin A 0.3mg 1%
Iron 0.8mg 0%
Calcium 32.2mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 1

Good Points

  • saturated fat free,
  • very low sodium

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