Pâte Sucrèe

A sweet pastry base that is perfect for sweet pies. It has a nice short crumb. It can be a bit tricky to work with due to its shortness but just push the bits and pieces together, the result is still great.


  • 500gr flour
  • 200gr cold butter
  • 150gr sugar
  • pinch of salt
  • 2 eggs

Makes 12 mini pies with lattice topping, or 3 regular pie bases.


Please the flour in a large bowl. Cut the butter in small cubes. Add the butter, sugar and salt to the flour.
Turn the flour into crumbs, preferably with a pastry-hand cutter as this won’t heat up the ingredients and potentially melt the butter. Cold and fast working, and kneading as little as possible, are tricks to good pastry.
Add the eggs. Knead briefly until just holding together. Make a ball, cover and leave in the fridge for 1-2 hours.

Roll the pastry to 2-3mm thick. Cut circles which fit your pastry rings or pie tin.
Line the tins/rings. Then line with baking paper – I find plastic roasting bags for chicken works brilliantly for small cases, the baking paper tends to be too tough – and fill with baking beans (dried peas or rice works just as well). The weight keeps the cases from puffing up, this is called “blind baking”.

Bake on 180°C, small cases for 15 minutes, large ones for 20 minutes.
Removed the blind baking filling, then bake for 5 minutes to dry the cases out.