7 In Desserts/ French Inspired

French Pie Crust Recipes: Savory and Sweet

French Pie Crust

I’ve had quite a few spectacular failures with pie crust.  I just can’t seem to work with lard.  That’s why I love using these French Pie Crust Recipes.  I prefer butter based crusts and honestly, I think they taste better

French Pie Crust (Shortcrust Pastry) also known as Pate Brisee (Savory) and Pate Sucree (Sweet) are really easy to make. 

I believe these recipes will change your opinion about making a pie or a quiche from scratch.

Personal Note: I also use an Italian Pie Crust – Pasta Frolla. It’s like Pate Sucree. I note in each of my recipes which crust I am using.

The picture above is my Blackberry Pie and it is fabulous. I’ve used both Pasta Frolla and Pate Sucree with it. Both are really good.

French Pie Crust Recipes – Pate Brisee (Savory) & Pate Sucree (Sweet): 

Shortcrust Pastry also known as Pate Brisee, has a rich buttery flavor with a crisp and crumbly texture.  It’s only slightly sweetened with sugar. If you are looking for a crust that just has a slight sweetness to it this is what you will want to use.  It’s best for savory pies, tarts, and quiches.

Sweet Shortcrust Pastry also known as Pate Sucree, is a rich and sweet pastry with a crisp cookie-like texture.  It’s perfect for tarts that are filled with fruit or cream, custards, and jams. You can bake it blind and fill it our bake it with a custard. 

Note: I’ve always liked pressing my dough into a pan verses rolling it out. If you have problems rolling the dough try the press method. 

French Pie Crust Savory (Pate Brisee) – Ingredients:
180 grams (1 ¼ cup) of All-purpose flour, sifted
100 grams (7 tbsp.) of chilled butter
2 tbsp of granulated sugar
pinch of salt
1 egg yolk lightly beaten
1-2 tbsp of ice water 
Follow the preparation steps below

French Pie Crust Sweet (Pate Sucree) – Ingredients:
170 grams (1 ¼ cup) of All-purpose flour, sifted
100 grams (7 tbsp) chilled butter
60 grams (1/4 cup) of granulated sugar
pinch of salt
1 tsp finely grated lemon zest
1 egg yolk lightly beaten
1-2 tbsp of ice water 
Follow the Preparation below 

Preparation for French Pie Crust: Pate Brisee and Pate Sucree: 

1. Sift the flour once more with the salt into a large mixing bowl and make a well in the center.

2. Cut the chilled butter into pieces and add it to the flour. Lightly rub the butter into the flour with the tips of your fingers lifting it and letting it sprinkle back down until you have a fine crumb like mixture.

3. Add the sugar to the bowl and stir in using a fork making sure that it is well blended.
Note: If you are making Pate Sucree you will now add the Lemon Zest to the mixture. DO NOT DO THIS FOR PATE BRISEE

4. Next mix the egg yolk with the water until well blended and drizzle it over the mixture stirring continuously with a fork or an icing spatula. 

5. You will notice the mixture starting to stick together at this point start to lightly use the hills of your hands pressing the dough together to form a round ball. The swifter you can be the better and easier this ball starts to form. 

6. Knead briefly on flour surfaced until smooth. 

7. Cover with plastic wrap and chill over night or for at least for 1 hour before you use it. 

Note: Let the pastry come back to room temperature and knead again before pressing it out into your pan.

Just A few things when working with Pastry:
1. Pastry will keep in the icebox for 4 – 5 days, tightly covered in plastic wrap. 
2. Chilling the pastry before pressing it out will prevent it from burning and shrinking on you in while it’s baking. 

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  • Reply
    January 31, 2014 at 9:47 am

    they look amazing!

  • Reply
    June 30, 2014 at 12:39 am

    where do you get the mini pie tins?

    • Reply
      Carrie Pacini
      July 1, 2014 at 3:40 pm

      Hi Alex, I purchased my tiny pie pans from Sur La Table but I have seen them in other places like Williams Sonoma too.

  • Reply
    July 25, 2014 at 1:22 pm

    I did the Pate Brisee and loved it! I followed all of the directions and it turned out so delicious! I hate pie crust generally but this was my favorite part of the pie! My uncle couldn’t resist the crust either, he said he’d get seconds because the crust was so good! Thank you for this simple recipe!

    • Reply
      Carrie Pacini
      July 26, 2014 at 9:20 am

      Hi Mel, It’s my favorite pie crust too! You just can’t go wrong with it :)

  • Reply
    November 23, 2014 at 12:21 pm

    I make a pumpkin pie using sugar pumpkin puree. I add a little lemon extract to the cooling mixture just prior to blending in the egg whites. I want to add some lemon zest to the Pate Brisee as the Pate Sucre is too sweet. Will this hurt my crust? I’ll use a plane grater for the zest.

    • Reply
      Carrie Pacini
      November 23, 2014 at 1:30 pm

      Hi Jim, Yes you can add the lemon especially if you are filling it with a sugar pumpkin puree. It sounds wonderful! Let me know how it turns out :)

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