Pâte Sablée

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup sifted all-purpose flour
  • 2 tablespoons sugar
  • teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon shortening
  • ½ lightly beaten egg
  • ½ teaspoon water
  • ¼ teaspoon vanilla extract


    1. Combine the flour, sugar and salt in a bowl. Rub the butter and shortening into the flour with the tips of the fingers until the mixture resembles cornmeal.

    2. Mix the half egg with the water and the vanilla. Add to the flour mixture and mix into a dough with a fork or the heel of the hand. Wrap in foil and chill for at least one hour.

    3. Roll out the dough on a lightly floured board or pastry cloth into an eight-inch round one-eighth inch thick. Use a layer-cake pan as a guide. Transfer the pastry ring to a baking sheet.