Sweet Cookie Crust

Pâte Sucrée

Preparation info

  • Difficulty


  • Makes About

    1⅓ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter, cold 8 tablespoons (1 stick) 4 ounces 113 grams
bleached all-purpose flour 1⅔ cups (lightly spooned into the cup and leveled off) 7 ounces 200 grams
fine sea salt teaspoon . 0.7 gram
turbinado sugar, preferably Sugar in the Raw, or granulated sugar ¼ cup 1.8 ounces 50 grams
1 large egg yolk 1 tablespoon plus ½ teaspoon (17 ml) 0.7 ounce 19 grams
heavy cream 3 tablespoons (44 ml) 1.5 ounces 43 grams
pure vanilla extract 1 teaspoon (5 ml) . .


Cut the butter into ½ inch cubes and refrigerate until ready to use.

In a medium bowl, whisk together the flour and salt.

In a food processor, process the sugar until fine. Add the cold butter cubes and pulse until the sugar disappears. Add the flour mixture and pulse until the butter is no larger than small peas.

In a small bowl, stir together the egg yolk, cream, and vanilla. Add it to the mixture and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.

Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.) Press the dough together to form a ball.