Recipes Pate Sucree 3.6 (5) 4 Reviews 2 Photos It is a typically French pie crust also known as Pate Sablee. I hope it helps you and anyone else looking for pie dough. Use real butter and fresh eggs for best results. Note: The dough is generally cooked at 350 degrees F (175 degrees C) for about 20 minutes. The dough will work well with tarts, large and small, and pies. Don't forget to prick the dough with a fork just as you would with other doughs. Submitted by Leslie A Updated on December 29, 2021 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 20 mins Additional Time: 2 hrs 5 mins Total Time: 2 hrs 40 mins Servings: 12 Yield: 2 1/4 cups of dough Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 cup all-purpose flour ¼ teaspoon salt ⅓ cup white sugar 3 egg yolks ⅔ cup butter, softened Directions Put flour in a large bowl, and make a hole in the middle. In the hole, place the salt, sugar, egg yolks, and softened butter. Mingle the ingredients in the middle, adding flour little by little, and stopping as soon as you achieve a homogeneous mixture. Shape the dough into a ball and cover it in cellophane wrap and let it rest in the refrigerator for at least 30 minutes. I Made It Print Nutrition Facts (per serving) 163 Calories 11g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 163 % Daily Value * Total Fat 11g 15% Saturated Fat 7g 35% Cholesterol 78mg 26% Sodium 123mg 5% Total Carbohydrate 14g 5% Dietary Fiber 0g 1% Total Sugars 6g Protein 2g 4% Calcium 10mg 1% Iron 1mg 3% Potassium 19mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.