Pâte Sablée (Sweet Pastry)
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Pâte Sablée means “sandy” crust, because of the way it is made: Crumbling together butter and flour makes the mixture look like sand.
Hands-on: 10 minutesTotal: 1 hour 10 minutes
- 2 cups all-purpose flour
- ½ cup butter, diced, and at room temperature
- 1 large egg
- 1 cup granulated sugar
- ½ tsp. salt
- In a large bowl, combine the flour and the diced butter. Use the tips of your fingers to pinch the butter into the flour, as you would crumble sand on the beach. Pinch and crumble for 5 minutes, or until all pieces of butter are coated in flour, and the mixture looks like sand.
- Create a large well at the center of the mixture, like a volcano crater. In a small bowl, beat the egg and the sugar until it whitens. Pour in the center of the crater, add the salt, and mix all elements very quickly, always with your fingers. Be careful not to work the dough too much. As soon as you can, try creating a ball by pressing the mixture gently into your palms. You can press the dough against the table with the palm of your hands, and finally create a large compact ball.
- Let it rest for 1 hour in the refrigerator, wrapped in plastic wrap, before using.