Bouchon’s Pâte Sucrée

  • Serves

    makes enough dough for one 9" tart

  • Cook

    1 hour 20 minutes


This butter-rich version of pâte sucrée (sweet pie crust) from pastry chef Scott Wheatfill of Las Vegas' Bouchon Bakery, has a bit of almond flour, lending a nuttiness that complements sweet fruit fillings. Use it to make his holiday appropriate Apple Pie with almond cream and homemade apple butter.


  • 8 tbsp. unsalted butter, cubed and chilled
  • 3 12 tbsp. confectioners' sugar
  • 1 egg, beaten, 1½ tbsp. measured out for use
  • 14 tsp. vanilla extract
  • 1 cup all-purpose flour, plus more for dusting
  • 14 cup almond flour


Step 1

Cream butter and sugar in a stand mixer fitted with a paddle attachment until fluffy, 1–2 minutes. Add 1½ tbsp. egg and the vanilla; mix until combined. With the motor running, slowly add flours; mix until dough forms. Flatten dough into a disk and wrap in plastic wrap; chill at least 1 hour and up to 3 days.

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