Extra Buttery Sweet Pastry Dough

Pâte Sablée

Preparation info
    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

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 l