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 1588 kcal
Author Ashlee Marie


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


  1. In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
  2. Add flour and slowly mix until dough is uniform.
  3. Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
  4. 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
  5. if baking filled follow pie directions

for Blind Baking

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