Pâte sablée – Shortcrust Pastry

Pie crust pâte sabléePâte sablée – Shortcrust Pastry

  • 250 g all purpose Flour
  • 150g softened butter
  • 100g icing sugar
  • 30g almond powder
  • 1 egg
  • 2 pinches of salt
  • Seeds of ½ a vanilla pod


  • With help of your kitchen machine or with your hands mix the butter, the sugar, the almond powder, the salt, the vanilla seeds and the egg together.
  • Ad the flour and mix again
  • Warning do not mix too much, the dough would become elastic and the edges would fall while baking

Then you have 2 technics:


  • Form a ball and spread the dough between 2 sheets of parchement line paper
  • Draw a circle of the diameter of your pan with help of a pastry circle and the back of a knife. Draw also a rectangulare line to form the edge of your pie .
  • Keep in the fridge for 2 hours or 30 mins in the freezer


  • Form a ball and flatten it a bit, then wrap your dough into some plastic film and keep in 1 to 2 hours in the fridge.
  • Get it out ouf the fridge for 5 to 10 mins and spread it between 2 sheets of parchement line paper
  • Line your pan and cut out the excess.


  • Jab the bottom and the edge with a fork, and bake for 12mins at 190ºC.
  • The crust hast to be golden brown!

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