Buttery Cookielike Pie and Tart Dough

Pâté Sablée

Preparation info
  • Makes


    9- or 10 inch Pie
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This dough can be somewhat hard to work, especially if it gets too cold (in which case it cracks) or too warm (in which case it falls apart). The good news is that it is difficult to go wrong as long as you keep the dough relatively cool. Because of the butter it contains, reworking this dough to bring it together causes no harm. You can use this same dough to make butter cookies called sablées.