Basic Short Pastry

Using all-purpose flour containing approximately 10.7 percent proteins

• 1½ cups sifted unbleached all-purpose flour
• ½ teaspoon salt
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Hand Technique

Sablage Put the flour on a countertop; make a well in the center and put in it the salt and butter. Working with the tips of your fingers, squeeze the flour and butter together until the mixture forms particles the size of a large pea. In culinary jargon, this is called sabler, which means “to reduce to sand,” but extremely coarse sand.

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