Classic Sweet Pastry

Preparation info

  • Makes three

    8 inch

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

I’ve tried many recipes for sweetened pastry over the years, but this one still tastes and handles the best. It is also known as pâte sucrée. The addition of egg and sugar makes the pastry shell richer and sweeter yet less flaky than an ordinary piecrust.


  • 8 ounces (2 sticks) unsalted butter
  • cups (350


Hand Method

Ingredient Preparations

Remove the butter from the refrigerator about 30 to 45 minutes before preparing the pastry, and test it for correct consistency by sticking a finger in it to feel if it is pliable and close to room temperature (about 65 to 70 degrees).

Pour the dry ingredients onto a smooth work surface. If it’s a very w