Pâte sablée

Sweet Shortbread Pastry Crust

Course: Sweet cooking basic
Cuisine: French
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest: 1 hour
Servings: 1 pie
Combine all ingredients. Rest in the fridge then roll out.
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  • 250 gr flour
  • 100 gr sugar
  • 1 pinch salt
  • 125 gr butter
  • 1 egg


Prepare the dough

  • Put flour, sugar, salt and cold butter in a bowl or in the bowl of your food processor.
  • Mix until you obtain a granulated, sandy texture, hence the name in French Pâte sablée lit."Sandy dough". If no food processor, mix using your fingertips not to overheat the butter.
  • Beat the egg in a bowl and pour it into your preparation.
  • Quickly mix until the texture changes.
  • Form a ball, cover and place in the refrigerator 1 hour (or 10 minutes in the freezer).
  • Roll out the dough and bake according to your recipe :
    - pour in preparation and bake
    - pre bake .
  • Preheat the oven to 180 °. Spread (lowethe shortcrust pastry in the bottom of your pie plate (my preference for metal molds or in a circle on a baking tray lined with parchment paper.
  • Cover with parchment paper and add cooking weights (choice of ceramic or stone, beans ...).
  • Cook for 30 minutes. 10 minutes before the end of cooking, remove the cooking weights.


A little trick that the filling does not soften the dough, a few minutes before the end sprinkle with cocoa butter or brush with an egg yolk and put back in the oven.