Pâte Sablée

For large-quantity measurements.

Ingredients U.S. Metric %
Butter, softened 6 oz 150 g 67
Confectioner’s sugar 3 oz 75 g 33
Lemon zest, grated 0.04 oz (½ tsp) 1 g 0.5
Vanilla extract 2 drops 2 drops
Eggs, beaten 1 oz 25 g 11
Pastry flour 9 oz 225 g 100
Total weight: 1 lb 3 oz 475 g 211%
Ingredients U.S. Metric
Butter, softened 1 lb 8 oz 600 g
Confectioners’ sugar 12 oz 300 g
Lemon zest, grated 0.12 oz 4 g
Vanilla extract 8 drops 8 drops
Egg, beaten 4 oz 100 g
Pastry flour 2 lb 4 oz 900 g
Total weight: 4 lb 12 oz 1904 g

Method

Procedure

  1. Cream together the butter, confectioners’ sugar, lemon zest, and vanilla until the mixture is smooth and pale.
  2. Add the eggs a little at a time and beat well between each addition.
  3. Add the flour. With a plastic scraper, carefully blend into a soft dough.
  4. Wrap in plastic film and flatten out. Chill until firm before use.