Go Back
+ servings
Print Recipe
No ratings yet

Pate Sucree

Don't be intimidated by the name, it is a sweetened pie dough!
Prep Time10 mins
Cook Time15 mins
resting time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: French
Keyword: pate brisee, whole grain baked goods, whole grain pate brisee, whole wheat baked goods, whole wheat baking, whole wheat pate brisee
Servings: 10 servings
Author: Amy- A Red Spatula


  • food processor


  • 1 ½ cups all purpose flour
  • 1 cup whole wheat flour I prefer a whole wheat pastry flour for this
  • 4 tablespoons sugar
  • 1 cup butter, chilled and but in ½ inch cubes
  • 2 egg yolks, large
  • ¼-1/3 cup ice water Start with¼ cup, if you need extra add in 1 tablespoon at a time.


  • In small bowl add egg yolks and ¼ cup water. Mix well and set aside.
    Add dry ingredient to food processor. Pulse to combine.
    Add in butter and pulse again to combine. I only did mine about 4 times. It goes quick.
    Now, turn on food processor and pour yolks through the spout. Continue mixing until it comes together, no more than 15 seconds. If you notice it is still dry within 10 seconds, add in another tablespoon or 2 of the water. Before you add it though, pinch the dough between you fingers, if it sticks together it is good, don't add any more!
    Now, turn on to a surface and knead it together.
    Wrap in saran wrap and chill at least 2 hours. I usually prefer to make this the day before, just to have it done.
    Now, when you are ready to roll, place on the counter top for at least 15 minutes to soften slightly.
    Now, sit back and enjoy. You deserve it!