Pâte sucrée — the classic French sweet pastry crust — bakes up rich and cookie-crisp, sturdy enough for tall fruit tarts and creamy custards. The egg, extra yolk, and vanilla make it fragrant, and an egg-white seal keeps every filling from soaking through.
The secret to an unforgettable fruit tart or cream pie? It all starts with the perfect base. Meet Pâte Sucrée, the classic French sweet pastry crust that’s more like a delicate, crisp cookie than a standard pie dough. Its rich, buttery flavor and sturdy texture make it the ideal vessel for moist and delicate fillings that don’t require baking. This recipe will guide you through creating a flawless, golden crust that will elevate your desserts from simple to show-stopping.
Ingredients
• MAKES ONE 9- TO 10-INCH CRUST
• 1 1/3 cups / 160g (5.6 oz) unbleached all-purpose flour
• 1/4 cup / 50g (1.76 oz) granulated sugar
• 1/2 cup / 113g (4 oz) chilled unsalted butter, cut into small cubes
• 1 large egg, lightly beaten
• 1 large egg yolk
• 1 teaspoon / 5 ml (0.2 fl oz) vanilla extract
• 1 large egg white, for sealing
Instructions
1. In a large bowl, whisk together the flour and sugar. Add the chilled, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter bits remaining.2. In a small bowl, beat the egg, egg yolk, and vanilla extract together until well combined. Pour this over the flour mixture.3. Gently mix with a fork until the dough starts to come together. Turn the dough onto a clean surface and knead gently 3 or 4 times just to incorporate all the flour. Form the dough into a ball, then flatten it into a 1-inch thick disk.4. Wrap the disk in plastic wrap and chill for at least 30 minutes, or up to 24 hours.5. Preheat your oven to 400°F / 200°C. On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter, or slightly larger than your pie/tart pan.6. Carefully drape the pastry over your rolling pin and transfer it to the pan. Gently press the dough into the bottom and up the sides of the pan. Trim and flute the edges as desired.7. Prick the bottom of the crust a few times with a fork. Place the crust in the freezer or refrigerator to chill for another 15-20 minutes until firm.8. To blind bake, line the chilled pastry shell with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes.9. Carefully remove the crust from the oven. Lift out the foil and weights. Lightly brush the bottom and sides of the crust with the reserved egg white to create a seal.10. Return the crust to the oven and bake for an additional 10 to 12 minutes, or until the crust is golden brown and looks crisp.11. Let the crust cool completely on a wire rack before filling.
Nutritional Information
• is an estimate and will vary based on the specific and brands used. This recipe is for the crust only.
Pro Tips
• For a quick alternative, use a food processor. Pulse the flour, sugar, and butter until a coarse meal forms. With the machine running, stream in the egg mixture and process just until the dough begins to form a ball.
• Do not overwork the dough. Visible specks of butter are a good thing—they create a tender, flaky texture. Overworking develops gluten and makes the crust tough.
• Don’t skip the chilling steps. Chilling the dough before rolling and before baking prevents it from shrinking and ensures a crisp, tender crust.
• The egg white wash is a crucial step for wet fillings. It creates a waterproof barrier that prevents the crust from becoming soggy.
FAQ
Q: Is this Pâte Sucrée recipe naturally vegetarian
A: Yes, this recipe is 100% vegetarian. It is a classic French pastry made from flour, sugar, unsalted butter, and eggs, containing no meat products whatsoever. It’s an ideal base for countless vegetarian fruit tarts and cream pies.
Q: Can I make this sweet pastry crust vegan
A: To make this recipe vegan, you would need to substitute both the butter and the eggs. Use a high-quality, firm vegan butter block in the same amount. For the eggs, a commercial vegan egg replacer designed for baking would be your best option. Please note that changing these core ingredients will alter the final texture and flavor from the classic recipe.
Q: What is the purpose of the egg white wash in this vegetarian recipe
A: The egg white wash is a crucial step for creating a barrier that prevents your vegetarian fillings, like fruit custards or creams, from making the crust soggy. It creates a waterproof seal, ensuring your tart base remains crisp and cookie-like.
Q: How should I store this vegetarian pastry dough or the baked crust
A: The unbaked dough can be tightly wrapped and refrigerated for up to 24 hours or frozen for up to 3 months. The fully baked and cooled crust can be stored in an airtight container at room temperature for up to 2 days before filling.
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Pâte Sucrée (Classic French Sweet Pastry Crust)
Ingredients
Method
- In a large bowl, whisk together the flour and sugar.
- Add the chilled, cubed butter.
- Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter bits remaining. 2.
- In a small bowl, beat the egg, egg yolk, and vanilla extract together until well combined.
- Pour this over the flour mixture. 3. Gently mix with a fork until the dough starts to come together.
- Turn the dough onto a clean surface and knead gently 3 or 4 times just to incorporate all the flour.
- Form the dough into a ball, then flatten it into a 1-inch thick disk. 4.
- Wrap the disk in plastic wrap and chill for at least 30 minutes, or up to 24 hours. 5.
- Preheat your oven to 400°F / 200°C. On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter, or slightly larger than your pie/tart pan. 6. Carefully drape the pastry over your rolling pin and transfer it to the pan. Gently press the dough into the bottom and up the sides of the pan. Trim and flute the edges as desired. 7. Prick the bottom of the crust a few times with a fork.
- Place the crust in the freezer or refrigerator to chill for another 15-20 minutes until firm. 8. To blind bake, line the chilled pastry shell with parchment paper or aluminum foil and fill with pie weights or dried beans.
- Bake for 10 minutes. 9. Carefully remove the crust from the oven. Lift out the foil and weights. Lightly brush the bottom and sides of the crust with the reserved egg white to create a seal. 10. Return the crust to the oven and bake for an additional 10 to 12 minutes, or until the crust is golden brown and looks crisp. 11.
- Let the crust cool completely on a wire rack before filling.
- Do not overwork the dough. Visible specks of butter are a good thing—they create a tender, flaky texture. Overworking develops gluten and makes the crust tough.
- Don't skip the chilling steps.
- Chilling the dough before rolling and before baking prevents it from shrinking and ensures a crisp, tender crust.
