Pate Sablee

Course Dessert
Cuisine French
Keyword pastry, pate sablee, pie crust
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 9 inch pie crusts
Calories 1588kcal
Author Ashlee Marie


  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 egg yolk
  • 1 tsp salt
  • 2ΒΌ cups all-purpose flour


  • In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
  • Add flour and slowly mix until dough is uniform.
  • Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
  • Roll or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
  • if baking filled follow pie directions

for Blind Baking

  • preheat oven to 400
  • lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
  • bake for 5 mins
  • reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
  • bake another 5-10 mins


Calories: 1588kcal | Carbohydrates: 167g | Protein: 16g | Fat: 95g | Saturated Fat: 59g | Cholesterol: 341mg | Sodium: 1981mg | Potassium: 177mg | Fiber: 3g | Sugar: 59g | Vitamin A: 2965IU | Calcium: 60mg | Iron: 6.8mg