LIVE

It is a typically French pie crust also known as Pate Sablee. I hope it helps you and anyone else looking for pie dough. Use real butter and fresh eggs for best results. Note: The dough is generally cooked at 350 degrees F (175 degrees C) for about 20 minutes. The dough will work well with tarts, large and small, and pies. Don't forget to prick the dough with a fork just as you would with other doughs.

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
2 hrs 5 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
2 1/4 cups of dough
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put flour in a large bowl, and make a hole in the middle. In the hole, place the salt, sugar, egg yolks, and softened butter.

    Advertisement
  • Mingle the ingredients in the middle, adding flour little by little, and stopping as soon as you achieve a homogeneous mixture.

  • Shape the dough into a ball and cover it in cellophane wrap and let it rest in the refrigerator for at least 30 minutes.

Nutrition Facts

163 calories; protein 1.8g; carbohydrates 13.7g; fat 11.4g; cholesterol 78.3mg; sodium 123.3mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/12/2006
This is an excellent recipe but you must be careful. If you refrigerate it too long or if you are even a little off on the amounts of the ingredients you can have problems such as it being stiff and unworkable. However it is very authentic and if you are willing to practice well worth following. Read More
(4)

Most helpful critical review

Rating: 3 stars
09/23/2006
This classic French recipe needs an extra cup of flour to work. I took the photo pictured and had to add an extra cup of flour to make it workable. I checked several similar recipes and all used 2 cups of flour. Also patting the dough in the pie plate works much better than trying to roll it out. Read More
(15)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/23/2006
This classic French recipe needs an extra cup of flour to work. I took the photo pictured and had to add an extra cup of flour to make it workable. I checked several similar recipes and all used 2 cups of flour. Also patting the dough in the pie plate works much better than trying to roll it out. Read More
(15)
Rating: 4 stars
10/11/2006
This is an excellent recipe but you must be careful. If you refrigerate it too long or if you are even a little off on the amounts of the ingredients you can have problems such as it being stiff and unworkable. However it is very authentic and if you are willing to practice well worth following. Read More
(4)
Rating: 3 stars
11/04/2009
This dough is just fine but do not over chill. Use fresh eggs. Not Pate Sablee ( sandy pastry- much more crumbly) Not really pate sucree either but close enough Read More
(3)
Advertisement
Rating: 3 stars
08/07/2009
The recipe is okay but there is a huge difference between pate sucree and pate sablee. With sucree the butter is cut in before the other ingredients are added and with sablee the butter is creamed before adding it to dry ingredients. So this dough really isn't either. The dough is okay just named wrong. Read More