Extra Buttery Sweet Pastry Dough (Pâte Sablée)


by: Carolina Girl

Extra buttery French-style sweet dough, pâte sablée, makes a rich and delicate pie crust - and great cookies - because it contains a high proportion of butter; and eggs are the only liquid. Because of all this butter, the pastry dough can be hard to roll out. If too cold, the butter congeals and the pastry is rock hard. If too warm, the butter melts and the pastry falls apart. Keep in mind, though, that the very things that make it hard to work with - the sugar and butter - make it less likely to toughen as it bakes. So if it keeps melting and you need to let it cool off in the refrigerator several times, don’t panic - it will probably be fine. Because it is so buttery sweet, and crumbly extra buttery sweet pastry dough makes a great base for raw fruit tarts or any tarts and pies with fillings that aren't too sweet.


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serves: 1

2/3 cup cake flour

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1 cup confectioners' sugar

1 cup cold butter (cut into 1/3-inch cubes)

1 whole egg

1 egg yolk (plus additional if needed)

Nutrition Facts
Extra Buttery Sweet Pastry Dough (Pâte Sablée)

Servings Per Recipe: 1

Amount per Serving

Calories: 3149

  • Total Fat: 195.2 g
  •     Saturated Fat: 120 g
  •     Trans Fat: 7.5 g
  • Cholesterol: 836.2 mg
  • Sodium: 2887.3 mg
  • Total Carbs: 319.2 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 118.5 g
  • Protein: 34.9 g

how is this calculated?

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1.  In a stand mixer, work the mixture on medium speed for 1 to 2 minutes, or until it looks like gravel.

2.  Squeeze the dough and if it is still powdery, pinch a piece. If it crumbles, add another egg yolk. Continue to mix the dough on low to medium speed, until it clumps together and you hear the motor straining - from 1 to 4 minutes.

3.  Flatten the dough so it cools more quickly.

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