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Shortcrust Pastry recipe

Recette: Pâte sablée
Shortcrust Pastry Time Preparation Time:
Cook Time:
Sleep Time: 1 h
Total time:
Servings 8 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 274 kCal (1096 kJ)
5 out of 5 (30 reviews)
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  • To cover a large pie dish:
  • 1 egg
  • 1/3 cup (80g) sugar -- Note: amount of sugar may vary from 1/4 cup (50g) to a little more than 2/3 cup (125g) depending on use: see below
  • 1 pinch of salt
  • 1 3/4 cup (250g) flour
  • 4.5 ounces (125g) softened butter - make sure to take out of the refrigerator in advance

  • If using the recipe to make cookies, add your prefered flavoring: cinnamon, vanilla, rum, lemon zest, etc...


  • 1 bowl
  • 1 baking sheet
  • 1 rolling pin


  1. Beat the egg, sugar and salt together in a bowl.

  2. Add the flour all at once and mix together with your fingertips. The dough should take on a sandy, crumbly texture (in French, the name for shortcrust pasty is literally "sandy pastry")!

  3. Add the softened butter (but not melted), then your preferred flavoring and knead the dough by hand to blend everything together.
  4. Shape the dough into a ball, wrap it in a cloth and let stand for 30 minutes to 1 hour in a cool place.

  5. When enough time has passed, roll out the dough on a lightly floured surface: your dough is ready to be used to make a pie crust, tart, or shortbread cookies.

  6. Blind bake (pre-bake) on a buttered baking sheet in the oven at low heat. Don't let it overcook: take the crust out of the oven as soon as it turns a golden blond color.

Final Thoughts...

THE recipe for pie crusts, tarts, cookies, and shortbread biscuits :)

Note: The amount of sugar used varies from 1/4 cup (50g) for a pie crust to a little more than 2/3 cup (125g) for cookies

WARNING: Shortcrust pastry is fragile! To prevent the dough from cracking, roll it on the rolling pin and then unroll it on the baking sheet. It is also fragile after baking, so be careful when handling it

To blind bake (pre-bake) (= without filling): prick the bottom of the pastry with a fork then cover with apricot kernels (or dried vegetables, beans, etc) and cook for 10 to 15 minutes in a warmed oven. Keep an eye on the coloring of your crust!
A tip: keep the kernels in a box to reuse for the same purpose in the future

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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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