a full video tutorial with four styles of pie crusts there is a perfect crust for each pie

Pate Sablee

A cross between a Sucree and a shortbread cookie, a great crunch, sweet and a beautiful blind bake.
Course Dessert
Cuisine French
Keyword pastry, pate sablee, pie crust
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 servings (two 9 inch crusts)
Calories 132kcal
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: 132kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 15mg | Fiber: 1g | Sugar: 5g | Vitamin A: 247IU | Calcium: 5mg | Iron: 1mg