Classic Sweet Shortcrust Pastry 101 aka Pate Sucree’
A Pate Sucree’ aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It’s sweet, rich, melts in the mouth pastry with a biscuit like crumb. These simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.
Pate Sucree’ aka homemade Sweet Shortcrust Pastry 101 Recipe and Step by Step
Pate Sucree’, Sweet pastry crust or Sweet shortcrust pastry
Many names for the same dough, the fresh call it Pate Sucree’, some brands sell it in the name Sweet Pastry Crust Dough and we bakers very proudly refer to it as Sweet Shortcrust Pastry. What ever name you call it; it is delicious, melt in the mouth pastry that will take your baked good to a place of ultimate goodness and you will finish your dessert to the last crumb. Those of us that know good pastry will never miss it. NO matter how busy you are in conversation, when you take that bite of perfect pastry. It will take you attention and you will take a moment to enjoy it. I know It never fails to take my attention – all these years. When I see good pastry I will acknowledge and say… this is good pastry!!
Pate Sucre’s as the name suggest is sweet shortcrust pastry but I will be honest and tell you I have on occasions used it for savory dishes such as a quiches and pies. I know ! It’s sweet and yet…..I love it!!
Pate Sucree’ aka Homemade Sweet Shortcrust Pastry Tart Shell
Love making desserts!!
Well, if you love making desserts like me then one of the first things your probably want to master is how to make the best shortcrust pastry at home! Because you will find this basic pastry dough mentioned in many different ways. Some will refer to it as tart pastry dough recipe, sweet pastry tart, French pastry dough, sweet tart shell pastry, dessert pastry recipe, sweet short crust pastry. Often you will even get a slight variation on this recipe. A few tweaks on the ingredients or measurements but in general the idea is the same but used differently. You can use this recipe to create small mini tart shells like these below Cinnamon Caramel Apple Tarts or even small individual cookie disc topped with vanilla pastry cream and fruit.
Cinnamon Caramel Apple Tarts
Does it have to be full fat? What about low fat?
Absolutely!! It has to be full fat because it’s that fat that gives you the crumble textures. Without that melt in the mouth crumble texture it’s just plain simple tough dough!! So no, if you plan to make a proper Pate Sucree’ aka Sweet Shortcrust pastry? send that diet on vacation for the day.
Personally I believe if you looking for a low fat version of a short crust pastry – look for a recipe that’s been tried and tested – don’t just reduce the butter. Does not work. Just makes the pastry so much tougher. It truly will take away from your perfect dessert.
To me the Pate Sucre’ aka Shortcrust Pastry is the essence of a good pie or tart. Spend that little extra time and precaution to get it right. It’s not tough. Often I get students who think that all the extra effort we put in to chill the butter, the ice water is a big drama. NO it’s not!! It’s what takes your pastry from good to perfect!!
Today I’m going to share with you how I make my Pate Sucre’ aka Shortcrust Pastry. By the way, this week I also shared with you my Homemade Flaky Pie Crust 101
Homemade Sweet Shortcrust Pastry Recipe, Sweet Crust Pastry or Pate Sucree’
Let’s talk ingredients and Substitutes (Save/Pin)
- Butter – you want to use unsalted butter – the color of your butter will determine the color of your pastry – I’m using a pale white butter. If you can’t find unsalted butter go ahead and use salted butter but omit the additional salt in the recipe.
- Egg Yolk – This is important as it gives the pastry that crumbly biscuit like texture.
If you are a vegetarian and need to make this egg less and cannot use egg yolk you can substitute 2 tbsp of yogurt for every egg yolk and you may need less cold water too - Chilled water – We need to keep the butter in the pastry cold at all times until baking which is one reason we use chilled or ice water.
Also we use very little water because our goal is to keep the pastry crumbly. Adding more water will take that crumbly texture away and give us a tough dough. .
Often some of my students substitute milk or cream for the water in their sweet pastry crust. I advice against it -Why? The sugars in the milk and cream makes the pastry caramelize during baking giving you a dark pastry crust. I prefer a light golden color. - Sugar – This is a Pate Sucre’ aka shortcrust pastry; so yes we do need to add sugar however, if you prefer you can add less or more as desired. Always keep the filling in mind when altering a recipe. Remember the end result is a thin pastry crust that’s filled with goodness.
Pate Sucree’ aka Sweet Shortcrust Pastry Tart Recipe, Sweet Crust Pastry
Recipe – Pate Sucree’ aka Sweet Shortcrust Pastry or Sweet Pastry Crust (Save/Pin for later)
Tools
The pastry blender is great tool to have if you plan to make pies often. And of course you need a good pie pan a good rolling pin.
Pate Sucree’ aka Homemade Sweet Shortcrust Pastry – Sweet Crust Pastry
Ingredients
- All Purpose Flour – 180 grams (1 1/2 cup)
- Unsalted Butter – 113 grams (1/2 stick – 1/2 cup or 4 oz)
- Salt 1/4 tsp
- Sugar – 50 grams (1/4 cup)
- Egg Yolk – 1 large
- Chilled Water – 2 to 4 tbsp
Method :
Prepare Pate Sucree’ aka Shortcrust Pastry
- Ensure the butter is chilled – cut into cubes
- Measure the flour, salt and sugar in a metal bowl.
- Leaving the bowl in the fridge for an hour will help keep the dough cold
- Use a fork, pastry blender or your finger tips to cut the butter into the flour.
- When using your finger tips be gentle, squishing the butter, flattening them cubes in the flour.
- You start with big crumbles first and as you continue the crumbs become smaller.
- Continue until you will have a crumbly mixture similar to coarse bread crumbs.
- Add the egg yolk and try to incorporate as much as you can.
- Lastly add 2 tbsp chilled water bringing the crumbs together
- Add more water only if needed to bring the dough into a ball
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Pate Sucree’ aka Homemade sweet Short Crust Pastry
Roll the Pate Sucree’ /Shortcrust Pastry
- Dust the work surface with flour
- Open the dough and roll carefully from the center out turning as you go.
- If you the dough is cracking too much means it’s too cold, let it rest a few minutes then roll again.
- Use your tart pan as a guide to know how big you need it.
- When you reach the desired size – transfer the dough to the tart pan.
How to transfer the shortcrust Pastry
- To transfer the dough carefully roll it around your rolling pin, lift the rolling pin to the tart pan and unroll it.
- Alternatively, gently fold the disc in half and then quarter. Pick and place the quarter in the pan and unfold it.
- Carefully make sure the disc is evenly spread in the pan.
- Press down on the side walls of the tart so the pastry covers the pan well.
- To remove excess dough- just run the rolling pin on the edges of the tart.
- This should give you perfect edges; if necessary neaten with your finger tips.
- Let cool in the fridge for 15 minutes
Melt in the mouth Shortcrust Pastry aka Pate Sucree’
Prepare for Baking the Pate Sucree’ aka Shortcrust Pastry
- Pre heat the oven to 190 C / 380 F
- Prick the pastry all over with the tines of a fork to prevent the dough form puffing.
- Line the pastry with baking/parchment paper and pour in some baking beans or pie weights.
- The easiest way to line the tart with parchment is to crumple the parchment paper completely first then open it up.
- The crumbled surfaces works better to line the paper in the dough. Try it.
- Pie weight are nothing but uncooked rice or beans. These can be used many times so save them and use them every time you bake your crust.
Pastry Crust Recipe aka Pate Sucree’, Perfect Shortcrust Pastry Recipe
For a Pre-baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes.
- Remove the baking / parchment paper and pie weight
- Continue baking for 10 to 15 minutes more until lightly golden
- Cool on a wire rack completely before you take it out of the tart pan.
- This shortcrust pastry is fully baked so you can fill it with your choice of fillings
- Serve as directed in the recipe.
For a Partially Baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes with the pie weights.
- Remove the baking /parchment paper and pie weights.
- Add filling ingredients as per your recipe
- Continue to bake for as long as the recipe states.
- Cool on a wire rack completely before you take it out of the tart pan.
- Serve as directed in the recipe.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Pate Sucree’ aka Homemade Sweet Shortcrust Pastry 101 – Recipe and Step by Step
Homemade Sweet Short Crust Pastry
Prep
Cook
Inactive
Total
Yield 8 servings
Homemade sweet short crust pastry is the perfect base for many dessert tarts and pies. It’s Rich, sweet and melts in the mouth with a biscuit like crumb. These simple, easy to follow step by step instructions will have you making this pastry like a pro.
Ingredients
- All Purpose Flour - 180 grams (1 1/2 cup)
- Unsalted Butter - 113 grams (1/2 stick - 1/2 cup or 4 oz)
- Salt 1/4 tsp
- Sugar - 50 grams (1/4 cup)
- Egg Yolk - 1 large
- Chilled Water - 2 to 4 tbsp
Instructions
Prepare Pate Sucre aka Shortcrust Pastry
- Ensure the butter is chilled - cut into cubes
- Measure the flour, salt and sugar in a metal bowl.
- Leaving the bowl in the fridge for an hour will help keep the dough cold
- Use a fork, pastry blender or your finger tips to cut the butter into the flour.
- When using your finger tips be gentle, squishing the butter, flattening them cubes in the flour.
- You start with big crumbles first and as you continue the crumbs become smaller.
- Continue until you will have a crumbly mixture similar to coarse bread crumbs.
- Add the egg yolk and try to incorporate as much as you can.
- Lastly add 2 tbsp chilled water bringing the crumbs together
- Add more water only if needed to bring the dough into a ball
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Roll the Pate Sucre' /Shortcrust Pastry
- Dust the work surface with flour
- Open the dough and roll carefully from the center out turning as you go.
- If you the dough is cracking too much means it's too cold, let it rest a few minutes then roll again.
- Use your tart pan as a guide to know how big you need it.
- When you reach the desired size - transfer the dough to the tart pan.
How to transfer the shortcrust Pastry
- To transfer the dough carefully roll it around your rolling pin, lift the rolling pin to the tart pan and unroll it.
- Alternatively, gently fold the disc in half and then quarter. Pick and place the quarter in the pan and unfold it.
- Carefully make sure the disc is evenly spread in the pan.
- Press down on the side walls of the tart so the pastry covers the pan well.
- To remove excess dough- just run the rolling pin on the edges of the tart.
- This should give you perfect edges; if necessary neaten with your finger tips.
- Let cool in the fridge for 15 minutes
Prepare for Baking the Pate Sucre' aka Shortcrust Pastry
- Pre heat the oven to 190 C / 380 F
- Prick the pastry all over with the tines of a fork to prevent the dough form puffing.
- Line the pastry with baking/parchment paper and pour in some baking beans or pie weights.
- The easiest way to line the tart with parchment is to crumple the parchment paper completely first then open it up.
- The crumbled surfaces works better to line the paper in the dough. Try it.
- Pie weight are nothing but uncooked rice or beans. These can be used many times so save them and use them every time you bake your crust.
For a Pre-baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes.
- Remove the baking / parchment paper and pie weight
- Continue baking for 10 to 15 minutes more until lightly golden
- Cool on a wire rack completely before you take it out of the tart pan.
- This shortcrust pastry is fully baked so you can fill it with your choice of fillings
- Serve as directed in the recipe.
For a Partially Baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes with the pie weights.
- Remove the baking /parchment paper and pie weights.
- Add filling ingredients as per your recipe
- Continue to bake for as long as the recipe states.
- Cool on a wire rack completely before you take it out of the tart pan.
- Serve as directed in the recipe
Nutrition Facts
Serving Size 49 g
Amount Per Serving | ||
|---|---|---|
Calories 214 | ||
% Daily Value | ||
Total Fat 12.2 g | 19% | |
Saturated Fat 7.5 g | 38% | |
Unsaturated Fat 4.2 g | ||
Trans Fat 0.5 g | ||
Cholesterol 53 mg | 18% | |
Sodium 76 mg | 3% | |
Total Carbohydrates 23.5 g | 8% | |
Dietary Fiber 0.6 g | 2% | |
Sugars 6.3 g | ||
Protein 2.8 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wonder where you can use this delicious Perfect Homemade Sweet Shortcrust Pastry you just made?
Well, you know I love baking and sharing my recipes with you. Click here to see a list of my Sweet Pastry Recipes – Tart, Pies and more. Alternatively check out my Recipe Index to see a list of all available recipes on this blog.
A collection of Sweet Pastry Recipes for Tarts, Pies and More..
Made my first shortcrust pastry last week. Was so easy. Thank you for the recipe and tips.
Thank you, Rakoski. So happy you have success with this recipe. Thank you for coming back to write this feedback. Have a wonderful day.
Tried this out today! Beautiful!
Thank you Melissa. So happy to hear you enjoyed it. Thanks for taking the time to come back and leave feedback appreciate it very much.
Hi years ago I worked in a bakery and to my memory we used to cream the sugar and golden shortening and margarine together in a mixer the slowly add the flour. Have you ever heard of this as I have searched the internet for the recipe but cannot find one
Yes that is Pate Sablee’ – Sweet French Pastry Crust. I had the recipe here on the blog but it needs a new face lift so taken it off for now. I lost all the images when my blog was hacked. I will add it soon again. Thanks
I LOVE your recipe and instructions. Can this recipe be used for sweet potato pie? And if so, should I still pre bake the crust?
Absolutely Kim..!! If you like you can reduce the sugar in the recipe.
Hi, my mother made pie crusts a long, long time ago. Now, I want to try. I see pictures of pies out of the metal tart pans and on a serving plate. How do you get a baked pie crust or a baked and filled pie out of the pie pan without it breaking into pieces? Thanks, Patricia Caneer Gardner
The short crust has to be handled very carefully. Always keep the base intact until you are ready to slide it. So first you use a small can or such to slide the removable sides down. then move the crust to a platter and the slide the crust to the plate carefully. Easier to do than to explain lol .
Would this recipe work with coconut oil that is chilled and hard instead of the butter to make it dairy free?
Technically I think it should Maria.. but I have not tried. My cookies with coconut oil tend to be a bit more dark so wondering if it will work. If you do give it a try. Let me know. Thanks
I love pies, but I’m not that good in making crust pastry. I usually use store-bought. Bad I know. This easy to follow step by step instructions just inspired me to try making pastry at home. I’ll give it a go this weekend. I have fresh locally grown strawberries in my fridge.
Oh it’s not bad at all Natalie… I often buy store bought when I’m in a haste or lazy.. but there’s not comparison to store bought..I hope you enjoy it with your strawberries
I love making short crust pastry at home, it’s a lot easier that people think and way better than the ready made ones. Especially when l make a quiche. Great tips for making it!
Thanks Daniela
That is seriously such a pretty and literally picture perfect pie crust! There’s no better feeling than knowing you nailed a pie crust and having it come out so perfect!
Thank you so much Sara. yes it is such a great feeling..
Great post, sweet short crust pastry is one of the challenging recipe. I like you made a recipe which is really versatile. I need to try it as summer holidays coming .
Thanks Swathi. Glad to here you find it useful.
Excellent recipe! I have to say i always get store brought pie crust , but after seeing your well explained recipe i want to give it a try 🙂 Saving the recipe !!
Thank you Soniya. Homemade is really delicious but we are all guilty of using store bought in a pinch… me too lol
Always good to have a classic recipe for a basic staple in your back pocket! This looks like a keeper!
So handy!! Thanks Kylee
Veena, love your detailed instructions on each and every recipe. Love how wonderful the pie crust looks and I am bookmarking this for using it in future. Thanks for mentioning the egg yolk substitute as that would be very useful for me.
Thank you so much Sandhya. So happy to hear you found this useful.
I have always been on the lookout for a great and reliable recipe for shortcrust pastry! I am thankful to find this. Bookmarking for future reference. Thanks!
Thank you so much Abigail. So happy to hear you found this helpful
I have to confess that when it comes to pastry crusts I’ve taken the lazy way out. It’s not that it’s too difficult, it’s just too easy to grab some crust from the grocery. Your crust is beautiful and I do admit and homemade can be so much better. I’ve pinned your crust to make the next time.
Thanks Marisa! I know what you mean. I love homemade so much I make extra and freeze for those quick moments.
so beautifully explained veena, getting a perfect pastry, needs lot of minute instructions to be followed correctly, thanks for this post!
Thank you Priya. Yes it does.. make a huge difference.
Thanks for the tips making a good crust is a must to have a good pie. Love that your recipe is easy and not complicated to make.
Thanks Adriana.. So happy to hear you like it.
A long time ago pie crust scared me. Finally I got the hang of it…and now enjoy making it. Short crust is SO GOOD…and I too have used it in savoury dishes. It really is easier than people think.
I know what you mean Gloria.. it can be scary in the beginning but once you get it — you love it.
I’ve never made homemade pie crust but your step by step instructions look easy. This would be perfect filled with almost any pie fillings. Yummy!
That is true Stephanie.. any filling would work great! Once you make it home.. you will alwways make it home.. It’s so easy and so amazing